Chocolate Danube waves

Name: Chocolate Danube waves
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 1 glass (720 ml) Sour cherries; 500 g Butter; 300 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 350 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 2-3 TABLESPOONS Whipped cream; 1 package Chocolate Flavoured Pudding Powder; 1/2 l Milk; 300 g white chocolate; 25 g Coconut oil (Palmin); 7-10 Tbsp Chocolate rasp and cocktail cherries; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

1 glass (720 ml) Sour cherries
500 g Butter
300 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
350 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
2-3 TABLESPOONS Whipped cream
1 package Chocolate Flavoured Pudding Powder
1/2 l Milk
300 g white chocolate
25 g Coconut oil (Palmin)
7-10 Tbsp Chocolate rasp and cocktail cherries
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Drain the cherries on a sieve. Cream 250 g butter, 250 g sugar, vanillin sugar and salt. Mix in eggs and 5 tablespoons of flour alternately. Mix the remaining flour and baking powder and stir in briefly. Spread half of the dough evenly on a greased fat pan of the oven (32 x 39 cm) using a dough card. Stir cocoa and cream into the remaining dough.
2
Spread carefully on the light-coloured dough. Spread the cherries on the dough at small intervals. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out and let cool down. In the meantime, stir the pudding powder, 50 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Place in a bowl, cover with cling film and allow to cool. Whip 250 g butter until creamy white. Stir pudding at room temperature (butter and pudding must have the same temperature!) briefly and stir into the butter by the spoonful. Spread the butter cream on the cake and leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator !! For this you would have to cut the cake in half and put it as 2 plates in the fridge).
3
Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Place in a bowl, cover with cling film and allow to cool. Whip 250 g butter until creamy white. Stir pudding at room temperature (butter and pudding must have the same temperature!) briefly and stir into the butter by the spoonful. Spread the butter cream on the cake and leave to set in a cool place for 3-4 hours. (Tray does not fit in the refrigerator !! For this you would have to cut the cake in half and put it as 2 plates in the fridge). Roughly chop the chocolate and coconut fat and melt it on a hot water bath. Let the chocolate cool down a little (about 30 minutes) and spread it on the cake. Refrigerate again until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate with chocolate shavings and cocktail cherries
4
Roughly chop the chocolate and coconut fat and melt it on a hot water bath. Let the chocolate cool down a little (about 30 minutes) and spread it on the cake. Refrigerate again until the chocolate icing is firm. Cut the cake into about 24 pieces and arrange on a plate. Decorate with chocolate shavings and cocktail cherries