Tin cake à la Black Forest cherry

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Melt the chocolate and butter over a warm water bath and let it cool down. Place a large glass of cherries in a sieve and drain. Separate the eggs. Beat egg yolks and sugar until creamy. Slowly stir in the chocolate. Mix flour and baking powder, sieve onto the mixture, stir in carefully.

2. 2

   Beat egg whites until stiff, add icing sugar and salt. Stir in 1/3 of the egg whites, fold in the rest. Grease the oven pan (approx. 32 x 39 cm) well and sprinkle with flour. Add the dough and spread evenly. Spread the cherries on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Coarsely chop the chocolate coating, melt in a bowl over a warm water bath and let cool slightly. Spread the couverture very thinly on the back of a cooled baking sheet/marble board and put in a cool place. Remove the cake from the oven and let it cool down on a cake rack. After about 30 minutes, shape the chocolate coating into rolls with a spatula. If the couverture is still too soft, wait a little. If it is too firm, let it soften at room temperature. Put the rolls in a cool place. Put a small glass of cherries in a sieve and let them drain, collecting the juice.

3. 3

   Spread the couverture very thinly on the back of a cooled baking sheet/marble board and put in a cool place. Remove the cake from the oven and let it cool down on a cake rack. After about 30 minutes, shape the chocolate coating into rolls with a spatula. If the couverture is still too soft, wait a little. If it is too firm, let it soften at room temperature. Put the rolls in a cool place. Put a small glass of cherries in a sieve and let them drain, collecting the juice. Mix the starch and 3 tablespoons of cherry juice. Boil up the rest of the juice and 1 sachet of vanilla sugar. Stir in the starch and simmer for about 1 minute. Let the juice cool down while stirring occasionally. When the juice is only lukewarm, add the cherries. Whip the cream until stiff. Before serving, spread cream and cherries by the spoonful on the cooled cake and sprinkle with chocolate rolls

4. 4

   Mix the starch and 3 tablespoons of cherry juice. Boil up the rest of the juice and 1 sachet of vanilla sugar. Stir in the starch and simmer for about 1 minute. Let the juice cool down while stirring occasionally. When the juice is only lukewarm, add the cherries. Whip the cream until stiff. Before serving, spread cream and cherries by the spoonful on the cooled cake and sprinkle with chocolate rolls