Stracciatella cherry tart

Name: Stracciatella cherry tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Semi-dark or dark chocolate; 125 g soft butter or margarine; 150 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 175 g Flour; 2 TEASPOONS Baking Powder; 1-2 TABLESPOONS Milk; 1 glass (720 ml) Sour cherries; 35 g Cornstarch; 1 stick of cinnamon; 500 g Whipped cream; 150-200 g Dark chocolate coating; 1 TABLESPOON Cocoa powder; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Semi-dark or dark chocolate
125 g soft butter or margarine
150 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
175 g Flour
2 TEASPOONS Baking Powder
1-2 TABLESPOONS Milk
1 glass (720 ml) Sour cherries
35 g Cornstarch
1 stick of cinnamon
500 g Whipped cream
150-200 g Dark chocolate coating
1 TABLESPOON Cocoa powder
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Cream the fat, 125 g sugar, 1 packet of vanillin sugar and salt. Stir in the eggs one by one, alternating with 3 tablespoons of flour. Mix the rest of the flour and baking powder and stir it together with the milk briefly into the fat egg cream. Finally add chopped chocolate and fold into the dough. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let the finished cake cool in the mould on a cake rack. Hollow out the cake to a 1-1.5 cm thick base and edge and place on a cake plate. Drain the cherries on a sieve and collect the juice. Mix the starch with 5-6 tablespoons of cherry juice until smooth. Boil up the rest of the cherry juice, 25 g tablespoons of sugar and a small cinnamon stick. Stir in the starch and cook for at least 1 minute while stirring. Remove the cinnamon stick and fold in the cherries. Place the compote on the hollowed out bottom. Let it cool down. For the cream dome, whip 500 g cream and 1 packet of vanilla sugar until stiff.
3
Boil up the rest of the cherry juice, 25 g tablespoons of sugar and a small cinnamon stick. Stir in the starch and cook for at least 1 minute while stirring. Remove the cinnamon stick and fold in the cherries. Place the compote on the hollowed out bottom. Let it cool down. For the cream dome, whip 500 g cream and 1 packet of vanilla sugar until stiff. Fold approx. half of the cake crumbs (use the remaining cake crumbs for other purposes) into the cream and then spread them on the cake like a dome. Refrigerate the cake for at least another 1 hour. For the chocolate rolls, peel thick curls from the couverture and spread them evenly on the dome cake. Dust with cocoa
4
Fold approx. half of the cake crumbs (use the remaining cake crumbs for other purposes) into the cream and then spread them on the cake like a dome. Refrigerate the cake for at least another 1 hour. For the chocolate rolls, peel thick curls from the couverture and spread them evenly on the dome cake. Dust with cocoa
5
4 hours waiting time