Mini-windy chocolate cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 150 g + some flour
  • 50 g + 50 g sugar
  • 100 g cold butter/margarine
  • 1 Egg yolk (Gr. M)
  • 1 glass (370 ml) Sour cherries
  • 2 sheets white gelatine
  • 500 g Whipped cream
  • 150 g semi-bitter couverture
  • 300 g frozen mini cream puffs
  • 25 g Milk chocolate
  • 7-10 Tbsp Icing sugar and mint

Directions

  1. 1

    Knead 150 g flour, 50 g sugar, fat in pieces and egg yolk first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Chill the dough for about 30 minutes.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out the dough on a little flour round (26 cm Ø). Put into the baking tin. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 15 minutes. Cooling down

  3. 3

    Drain the cherries. Soak gelatine in cold water. Whip the cream until stiff, pouring in 50 g sugar. Coarsely chop the chocolate coating, melt in a hot water bath and let it cool down a little. Squeeze the gelatine and dissolve over a mild heat. Stir in approx. 4 tbsp. cream by the spoonful, then fold into the rest of the cream. Fold into the chocolate coating portion by portion

  4. 4

    Close a cake ring around the cake base. Spread some chocolate cream about 1 cm thick on top. Place the cream puffs on top of the cake, except for about 2 pieces. Distribute the cherries, except for a few, in between. Spread the rest of the cream on top in a wavy pattern. Chill for about 4 hours.

  5. 5

    Peel curls from the chocolate with a peeler. Decorate the cake with the rest of cream puffs and cherries etc.

Nutrition Facts

KCAL
440 kcal
CARBS
33 g
FATS
31 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCakeEaster