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.

Summary

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

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Instructions

1. Cut the cherries into pieces.
2. Chop the almonds.
3. Melt the dark chocolate over low heat and cool to room temperature.
4. Bring the cream cheese, mascarpone, powdered sugar, and cinnamon to room temperature.
5. Beat the cream cheese and mascarpone together with powdered sugar and cinnamon on low mixer speed.
6. Gradually add the melted chocolate while beating continuously.
7. Taste and add more powdered sugar if necessary.
8. With a spatula, fold in the cherries and almonds until combined.
9. Line an 18 cm diameter mold with cling film.
10. Transfer the cheese mixture to the mold and flatten the top.
11. Refrigerate for 5 to 6 hours until set.
12. Remove the pate from the mold by lifting the cling film.
13. Decorate as desired.

Enjoy your meal!