No more words needed :)
Well, maybe that it is not so difficult to make.
You'll need plain flour, sugar, unsalted butter, cocoa powder, an egg and a pinch of salt.
Preheat the oven to 200°C.
Mix the flour, sugar, cocoa powder and salt, and then add the butter and egg.
Knead it into a nice dough and shape it in a 26cm diameter circle. Use it to line the bottom of a buttered and floured round baking tin. Bake for 18-20 minutes.
Take it out of the oven and leave to cool.
You'll need 300g of dark chocolate, 600ml cream, 2 egg whites, sugar, salt, vanilla sugar and 6 gelatine leaves.
Firstly, melt the chocolate over hot water and add the vanilla sugar. Meanwhile, whip the cream in one bowl and the egg whites in another one. Add 50g of sugar and a pinch of salt while whipping the egg whites.
Soak the gelatine leaves in some cold water, squeeze out and dissolve them in the molten chocolate. Quickly add 3 tbsp. of cream to the chocolate to cool it down a little. This is the tricky part because the gelatine is prone to set in no time. Thus, quickly pour the chocolate-gelatine-mix into the cream, add the whipped egg and carefully mix the filling. Pour it on the pastry and put it in the fridge for at least 4 hours.
Serve the cake topped with the cherry mixture.
250g plain flour
30g cocoa powder
150g unsalted butter
1 pinch of salt
300g dark chocolate
1 sachet vanilla sugar
6 gelatine leaves
2 egg whites
1 pinch of salt
1 glass of sour cherries (720ml)
15g potato starch
1. Preheat the oven to 200°C. Make the chocolate shortcrust pastry by mixing the plain flour, sugar, cocoa powder and a pinch of salt. Add the unsalted butter and the egg, and knead a dough. Roll it into a 26cm diameter circle and line the bottom of a round baking tin with the dough. Bake for 18-20 minutes and leave to cool.
2. For the filling, melt the chocolate over hot water and add the vanilla sugar. Whip the cream. Whip the egg whites and slowly add 50g sugar and a pinch of salt. Soak the gelatine leaves in cold water, squeeze out and dissolve in the molten chocolate. Quickly add 3 tbsp. of whipped cream and mix. Add the chocolate and the whipped egg whites to the cream and carefully mix the filling. Pour on the pastry and put it in the fridge for at least 4 hours.
3. Make the cherry topping by draining the cherries. Reserve the juice and bring it with 25g sugar to the boil. Dissolve the potato starch in some water and add to the juice. Simmer for one minute and add the cherries. Leave to cool.
Serve the cake topped with the cherries :)