Chocolate-cherry slices from the tray

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 18
  • 200 g Dark chocolate coating
  • 150 g Butter
  • 5 Eggs (size M)
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 300 g Sugar
  • 250 g Flour
  • 1 TEASPOON Baking Powder
  • 600 g Cherries
  • 150 g cherry jam
  • 3 packages Cream stabiliser
  • 1 kg Whipped cream
  • 7-10 Tbsp Chocolate decor
  • baking paper

Directions

  1. 1

    Chop the couverture, melt with butter over a warm water bath. Beat the eggs, 1 packet of vanilla sugar, salt and 200 g sugar with the whisk of the hand mixer for 1-2 minutes. Mix flour and baking powder. Stir the chocolate mixture into the egg mixture. Add the flour mixture and mix briefly to a smooth dough. Line a baking tray (32 x 39 cm) with baking paper.

  2. 2

    Put the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Wash the cherries, remove the stalks and stone them. Put 100 ml water, cherries and 50 g sugar in a saucepan. Bring to the boil and stew for 5-7 minutes. Drain the cherries and let them cool down. Turn out the chocolate cake plate and remove the baking paper. Cut the plate in half crosswise and turn it over again. Mix cherries with jam. Put some cherries aside for decoration. Mix cream firmer, 50 g sugar and 1 sachet vanilla sugar.

  3. 3

    Turn out the chocolate cake plate and remove the baking paper. Cut the plate in half crosswise and turn it over again. Mix cherries with jam. Put some cherries aside for decoration. Mix cream firmer, 50 g sugar and 1 sachet vanilla sugar. Whip 750 g cream until stiff, allowing the cream firming mixture to trickle in. Fold the cherries into the cream. Spread the cream on a base and smooth it down. Place the second cake base on top. Chill for about 1 hour. Whip 250 g cream until stiff, spread on the top cake layer. Cut the cake into pieces with an electric knife and decorate with cherries and chocolate decorations

  4. 4

    Fold the cherries into the cream. Spread the cream on a base and smooth it down. Place the second cake base on top. Chill for about 1 hour. Whip 250 g cream until stiff, spread on the top cake layer. Cut the cake into pieces with an electric knife and decorate with cherries and chocolate decorations

  5. 5

    1 1/2 hours waiting time

Nutrition Facts

KCAL
480 kcal
CARBS
45 g
FATS
30 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSummerCake