Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 450 g Flour; 250 g Sugar; 1 pinch Salt; 400 g Butter or margarine; 6 Eggs (size M); 300 g Dark chocolate; 100 g Schmand; 1/2 package Baking Powder; 75 g cherry jam; 250 g Mascarpone; 250 g Low-fat curd; 5 TABLESPOONS Maraschino Liqueur; 30 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 25 g Chocolate rolls; 50 g Cherries a.d. glass or frozen (approx. 8 pieces); 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

450 g Flour
250 g Sugar
1 pinch Salt
400 g Butter or margarine
6 Eggs (size M)
300 g Dark chocolate
100 g Schmand
1/2 package Baking Powder
75 g cherry jam
250 g Mascarpone
250 g Low-fat curd
5 TABLESPOONS Maraschino Liqueur
30 g Icing sugar
1-2 TABLESPOONS Lemon juice
25 g Chocolate rolls
50 g Cherries a.d. glass or frozen (approx. 8 pieces)
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Knead 200 g flour, 50 g sugar, salt, 100 g fat and 1 egg with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for about 1 hour. In the meantime, finely chop the chocolate and melt it over a hot water bath. Let it cool down a little bit. Beat 300 g fat and 200 g sugar for about 8 minutes until creamy. Beat 5 eggs separately.
2
Add sour cream and chocolate and mix. Mix 250 g flour and baking powder and stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. 15 minutes before the end of the baking time, knead the shortcrust pastry a little more smoothly. Roll out the dough to a round shape (26 cm Ø) and place on a baking tray lined with baking paper. Prick the dough several times with a fork. Take the chocolate cake out of the oven and let it cool down on a cake rack. Bake the short pastry in the oven at the same temperature for 20-25 minutes until golden brown. Remove from the oven and allow to cool. Spread the shortcrust pastry base with cherry jam. Place chocolate cake on top. Mix mascarpone, low-fat curd, Maraschino liqueur, icing sugar and lemon juice.
3
Take the chocolate cake out of the oven and let it cool down on a cake rack. Bake the short pastry in the oven at the same temperature for 20-25 minutes until golden brown. Remove from the oven and allow to cool. Spread the shortcrust pastry base with cherry jam. Place chocolate cake on top. Mix mascarpone, low-fat curd, Maraschino liqueur, icing sugar and lemon juice. Spread the cake with the cream. Sprinkle the rolls over it and serve decorated with the cherries