Cool Cake "Black Forest"

Name: Cool Cake "Black Forest"
Cook time: 1 h
Total time: 4 h
Yield: 12
Ingredients: some soft butter; 60 g soft butter; 2 pck. (154 g each) dark chocolate biscuits with vanilla cream (e.g. "Oreos"); 350 g Sour cherries; 400 g Whipped cream; 200 g Whipped cream; 200 g Dark chocolate coating; 75 ml Milk; 1 pck. cream stiffener; 7-10 Tbsp Baking cocoa

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

"Delicious chocolate Oreo floor." - "Mmm, wonderfully airy mousse!" ... Olaf leaves the complimenting locals to the others

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 12

some soft butter
60 g soft butter
2 pck. (154 g each) dark chocolate biscuits with vanilla cream (e.g. "Oreos")
350 g Sour cherries
400 g Whipped cream
200 g Whipped cream
200 g Dark chocolate coating
75 ml Milk
1 pck. cream stiffener
7-10 Tbsp Baking cocoa

Directions

1
For the base, grease a tart mould with a lifting base (26 cm Ø) well. Twist the biscuits apart, scrape the cream into a pot. Add 60 g butter and melt carefully. Finely grind the biscuits in the universal chopper. Mix butter mix and biscuit crumbs. Press into the mould as a flat base, pulling up at the edge. Chill for about 1 hour.
2
Wash the cherries, remove the stalks, remove stones and drain. For the mousse, whip 400 g cream until stiff. Coarsely chop the chocolate coating. Warm milk in a pot at low heat, dissolve chocolate coating in it while stirring. Pour the chocolate milk into a bowl and let it cool down for about 10 minutes. Fold in cream in portions, then fold in cherries. Pour the chocolate-cherry mousse into the mould, spread evenly and chill for about 2 hours.
3
For the topping, whip 200 g of cream until stiff, allowing the cream stiffener to trickle in. Remove the tart base from the mould and place on a cake plate. Spread the cream loosely on the tart and dust with baking cocoa.