Mocha Cherry Slices

Ingredients

Directions

1. 1

   Coarsely chop the dark chocolate. Heat the cream and remove from the heat. Melt the chocolate coating and espresso powder in it while stirring. Pour the chocolate cream into a tall mixing bowl and chill for at least 2 hours

2. 2

   Cream fat, 50 g sugar and salt with the whisk of the hand mixer. Separate the eggs. Stir in egg yolks one after the other. Mix flour and baking powder and stir in briefly, alternating with the milk. Beat the egg whites with the whisk of the hand mixer until stiff, then add 25 g sugar. Fold the beaten egg whites into the dough in two portions. Smooth the dough on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Let the base cool down on the baking tray for at least 1 hour

3. 3

   Drain the cherries in a sieve, collecting the juice. Mix 6 tablespoons of juice with the pudding powder. Pour the remaining juice into a pot, add 3 tbsp. sugar and bring to the boil. Then stir in the pudding powder and bring to the boil for about 1 minute while stirring continuously. Stir in cherries

4. 4

   Cut the sponge in half crosswise. Cover one half with a baking frame, place cherry compote on top and smooth it down. Place the second half of the sponge cake on top and press down a little. Chill for about 3 hours. Remove cake from the baking frame with a hot knife, remove baking frame

5. 5

   Whip the chocolate mocha cream with the whisk of the hand mixer for approx. 1 minute. Spread the chocolate cream on the cake and use a hot tablespoon to draw the tips. Chill the cake for at least 30 minutes. Cut the cake into pieces with a hot knife. Dust the cake with cocoa

6. 6

   waiting time approx. 5 1/2 hours