Chocolate Cake and Cherries

Ingredients of Chocolate Cake and Cherries:

Chocolate Cake recipe
Short crust pastry: 300g
Egg white: 1
Cherry compote
Cherries: 500 g
Caster sugar: 120 g
Water: 10 cl
Chocolate rich in cocoa: 200 g
Liquid cream: 25 cl
Butter: 20 g
Coffee bitter cocoa: 1 c.

Preparation method of Chocolate Cake and Cherries:

Wash, pit and remove the stalks and cherries. Cook in a pan for about 20 minutes with powdered sugar and water. Mix by shaking the pan occasionally, until the liquid becomes syrupy. Then let cool completely.
Preheat oven to 210 ° (Th 7).
Flatten the pastry roll on a sheet of parchment paper to a thickness of 3 mm, and decorate a cake tin 26 cm in diameter (paper + pulp).
Prick dough with a fork and cover with parchment paper. Bake at halfway and bake blind for 20 minutes.
Remove from oven, remove the baking paper and chill the pastry on a grid. Whisk the egg white lightly and brush the pastry. Allow to dry.
Melt the chocolate with the butter over low heat in a bain-marie. Meanwhile, boil the cream. Add the boiling cream chocolate and stir briskly to get a smooth mixture.
Spread the cherry compote on the bottom of the pie dripping a little if necessary. Pour the chocolate cream over the surface smoothing.
Let stand for 2 hours in the fridge.
When ready to serve, sprinkle the tart bitter cocoa.


3-4 people.

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