Chocolate cherry cake with cream cheese filling

Name: Chocolate cherry cake with cream cheese filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 200 g Dark chocolate; 100 g Milk chocolate; 100 g Corn flakes; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Oil; 2 (720 ml each) Glasses of sour cherries; 7-10 Tbsp peel of 1 untreated lemon; 1 Cinnamon stick; 1 TABLESPOON Sugar; 40 g Cornstarch; 7-10 Tbsp For cream cheese cream, jelly and; 8 sheets white gelatine; 1 untreated lemon; 1 package (200 g) Double cream cream cheese; 375 g Low-fat curd; 150 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp 500 g; 7-10 Tbsp Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

200 g Dark chocolate
100 g Milk chocolate
100 g Corn flakes
7-10 Tbsp Aluminium foil
7-10 Tbsp Oil
2 (720 ml each) Glasses of sour cherries
7-10 Tbsp peel of 1 untreated lemon
1 Cinnamon stick
1 TABLESPOON Sugar
40 g Cornstarch
7-10 Tbsp For cream cheese cream, jelly and
8 sheets white gelatine
1 untreated lemon
1 package (200 g) Double cream cream cheese
375 g Low-fat curd
150 g Sugar
2 packages Vanillin sugar
7-10 Tbsp 500 g
7-10 Tbsp Whipped cream

Directions

1
Crush the chocolate, melt it and mix it with cornflakes. Coat aluminium foil with oil, place 6 small chocolate balls on top. Put them in a cold place. Spread oil on a springform pan (26 cm Ø) and spread the rest of the chocolate mixture inside.
2
Drain the cherries, collect the juice. Measure out 1/4 litre of juice and set aside for the cherry mirror. Boil up the rest of the juice with finely peeled lemon peel, cinnamon and sugar. Remove cinnamon and lemon peel.
3
Mix cornstarch with a little cold water and bind the juice. Stir in cherries, except for 6 nice fruits for decoration, and let the compote cool down a little. Spread it on the dough base and put it in a cool place for 1 hour.
4
Soak 5 leaves of gelatine. Wash the lemon, dab dry and finely grate the peel. Squeeze the juice. Mix with cream cheese, quark, sugar and vanillin sugar. Squeeze the gelatine, dissolve it, mix some cream cheese cream with the gelatine and stir into the rest of the cream cheese cream.
5
Whip 1 cup of cream until stiff, fold in. Spread the mixture on the cherry compote and refrigerate for 1 hour. Soak the rest of the gelatine, dissolve and mix with the remaining cherry juice. Chill until the juice thickens.
6
Fill the cream by the spoonful. Keep cold. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Remove the cake from the edge of the springform pan with a knife, place on a cake plate and decorate with cream curls, chocolate puffs and cherries.
7
Results in about 16 pieces.