Summary

Ingredients

For the dough:

• 4 egg (s), separated
• 100 g suar
• 100 g chocolate, bitter, at least 70%
• 75 g butter
• 75 g flour
• 25 g cocoa powder

For the filling:

• 1 glass sour cherries
• 200 ml cherry juice
• 20 g cornstarch
• Sugar or sweetener as you like
• 200 ml cream
• Kirsch

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Instructions

1. First beat the egg whites with a pinch of salt until stiff, sprinkle in 25 g of sugar and keep beating until the snow is solid again. Refrigerate.
2. Grease the muffin tin and refrigerate. Preheat the oven to 200 ° C top / bottom heat.
3. Melt the chocolate in a double boiler and stir in the butter. Put aside.
4. Beat the egg yolks with the remaining sugar until creamy and stir in the chocolate mixture
5. Sieve the flour and cocoa on top and fold in with the egg whites. Distribute on the molds.
6. Bake in the preheated oven for about 12-15 minutes.
7. Leave in the mold for about 5 minutes, then tumble out onto a grid. Soak with kirsch if you like.
8. Drain the sour cherries, catch the juice and measure out 200 ml. Set aside 12 cherries.
9. Mix the starch with about 50 ml of the juice, bring the remaining juice to the boil with sugar or sweetener. Stir in the mixed starch and bring to the boil again briefly.
10. Possibly flavor with a little kirsch.
11. Place the tartlets with the wider side facing down on a cake plate - if necessary, cut the original “lid” a little.
12. Halve each tart crosswise and coat the bases with half of the cherry mixture. Now distribute the cherries on the floor and pour the remaining cherry mixture over it.
13. Whip the cream until stiff and pour a third of it into a piping bag. Put about 1-2 teaspoons of the rest on the cherry mixture of each tart to glue the lid on.
14. Then brush the lids with cream, put large tuffs on them with the piping bag and top each with a cherry.