Schoko-Weincreme-Torte

Name: Schoko-Weincreme-Torte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Dark chocolate; 3 Eggs (size M); 125 g Sugar; 2 packages Vanillin sugar; 100 g Flour; 50 g Cornstarch; 15 g Cocoa powder; 2 TEASPOONS Baking Powder; 125 g black or red currant jelly; 325 ml Red wine; 1 pack of Red wine cream; 500 g Whipped cream; 10-15 g Pistachio kernels; 1-2 Milk chocolate bar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Dark chocolate
3 Eggs (size M)
125 g Sugar
2 packages Vanillin sugar
100 g Flour
50 g Cornstarch
15 g Cocoa powder
2 TEASPOONS Baking Powder
125 g black or red currant jelly
325 ml Red wine
1 pack of Red wine cream
500 g Whipped cream
10-15 g Pistachio kernels
1-2 Milk chocolate bar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Chopping chocolate. Separate eggs. Beat egg whites and 4 tablespoons of water until stiff. Add sugar and 1 packet of vanilla sugar while stirring. Then fold in the egg yolks.
2
Mix flour, starch, cocoa and baking powder, sieve onto the egg foam and fold in loosely together with the chopped chocolate. Line the bottom of a springform pan (26 cm Ø) with baking paper.
3
Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Let the sponge cake cool down, remove from the tin and cut through once. Place the edge of the springform pan around the bottom base and spread 100 g jelly on the base.
4
For the cream, pour red wine and 50 ml water into a tall, fat-free mixing bowl or beaker. Add the cream powder and mix briefly with the whisk of the hand mixer. Then whip at highest setting for at least 2 minutes until creamy.
5
Whip 125 g whipped cream until stiff and first stir in half of the wine cream. Then carefully fold in the remaining cream. Spread about 2/3 of the cream on the sponge cake and cover with the second cake base.
6
Refrigerate for at least 1 hour. Put the rest of the cream in a small bowl and put it in a cool place. In the meantime, finely chop the pistachios and cut small curls from the chocolate with a peeler.
7
Whip the remaining cream and vanilla sugar until stiff. Remove the cake from the edge of the springform pan and spread with part of the cream. Put the rest of the cream into a piping bag with a star-shaped spout and squirt 12 squiggles onto the edge of the cake.
8
Warm the rest of the jelly, let it cool down a bit and fill the curls with some jelly each time. Put the cake in a cool place for about 10 minutes. Use two moistened teaspoons (warm water) to cut 12 small dumplings (eggs) from the remaining cream and place them directly on the cake.
9
Sprinkle with chocolate curls and pistachios and serve decorated with melissa. Makes about 12 pieces.