Black Forest Pate

Black Forest pate – an unusual and delicious dessert! He’s like a hybrid of Black Forest cake and cheesecake. Also, nothing needs to be baked other than the crumb biscuit that covers the top and sides, but … this is my recipe change where the “pate” was decorated with a chocolate chip cookie.

Ingredients

Pate:

• Cream cheese (like Philadelphia, Almente) – 400 g
• Mascarpone (original Ricotta) – 250 g
• Powdered sugar – 50 g
• Dark chocolate (55% cocoa) – 125 g
• Cherries (Maraschino – cherry for a cocktail or candied not wet) – 150 g
• Almonds – 50 g
• Cinnamon – 1 pinch

Sponge cake:

• Wheat flour / Flour – 15 g
• Baking dough – 5 g
• Cocoa powder – 15 g
• Glucose syrup – 30 g
• Sugar – 12 g
• Chicken egg – 1 pc

Directions

1. Sponge cake:
   Sift flour with cocoa and baking powder.
   Beat the egg with sugar and glucose until firm foam.
2. PS If there is no glucose, it can be replaced with inverted syrup.
   I will give a link under the large photos.
3. Using a spatula, combine the flour and egg mixture.
4. Place the finished dough in plastic cups, filling them in half. But better and healthier on paper! Bake in the microwave at 800 W for 1-1.5 minutes.
5. Cool completely on a wire rack and release the biscuit by cutting the cups. If the biscuit is moist, place it as it is in the microwave for another half a minute. The biscuit must be firm.
   Turn it into the crumb. I put it in a bag and rolled it on top with a rolling pin.
6. “Pate”:
   Cut the cherries into pieces.
7. Chop the roasted almonds too.
   Melt chocolate and cool.
8. Products for the pate must be prepared in advance. All foods should be at room temperature.
9. Beat the cheeses with powdered sugar and cinnamon on a low mixer speed, without ceasing to beat, gradually add chocolate. Be sure to try it at this stage, and add more powdered sugar if necessary!
10. Add cherries and almonds, mix everything with a spatula.
11. Cover the bottom and sides of the form 18 cm in diameter with cling film (instead of a film, I have a side cut from a file.
    Place the cheese mass in a mold, flatten and refrigerate for 5-6 hours.
12. Free the pate from the mold.
13. Cover with crumbs and decorate as you wish.
    I decorated with a couple of … mice (some kind of pun turns out).
14. Modeling mice is a separate story that lifted your spirits and made you feel a “creative” upsurge! The whole family laughed, the “sculptor” of me is still one! But, it turned out what happened.
    I sculpted them from mastic. Here’s a couple. They said it was cool …

    

Enjoy your meal!