chocolate-cherry star
easy
120 mins
120 mins
Ingredients
- 200 g Butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 2 coated tablespoons of cocoa powder
- 2 coated Tsp Baking Powder
- 200 g Flour
- 1 package (150 g) Half-
- 7-10 Tbsp bitter couverture
- 3 sheets white gelatine
- 1-2 TABLESPOONS flaked almonds
- 1-2 TABLESPOONS Pistachio kernels
- 1 package (48 g) Bark chocolate
- 1/2 glass (340 ml) Shadow-
- 7-10 Tbsp morellen
- 1 (100 g) Dark chocolate bar
- 7-10 Tbsp chocolate
- 2 (200 g each) Mugs
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp Grease
Directions
- 1
Cream fat, sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix cocoa, baking powder and flour and stir into the dough in a sieve. Grease a star shape (1 litre capacity).
- 2
Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 50 minutes. Turn the star out of the tin onto a cake rack and let it cool down. Soak gelatine in cold water.
- 3
Melt the chocolate coating in a hot water bath. Cut the star once across. Cover the top of the star with the chocolate coating. Roast the flaked almonds in a dry pan and let them cool down. Press the pistachio quarters, bark chocolate and flaked almonds into the moist couverture.
- 4
Drain the cherries on a sieve. Roughly chop the chocolate. Squeeze the gelatine and dissolve. Whip cream until stiff and stir in gelatine. Fold in chocolate and cherries. Spread the chocolate-cherry cream on the lower half of the star, put together.
- 5
Results in about 16 pieces.
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