Summary

Ingredients

• 200 g butter
• 200 g suar
• 5 egg (s), with a pinch salt
• 300 grams flour
• 1 packet baking powder
• 2 cl kirsch
• 1 tablespoon cocoa powder
• 2 tablespoon coffee powder, instant
• 4 tablespoons milk
• 2 glasses cherry (s)

For the cream:

• 200 g chocolate, white
• 3 tablespoon coffee powder (cappuccino)
• 6 sheets gelatin
• 3 egg (s)
• 300 g crème fraîche or mascarpone
• 300 g whipped cream
• Butter and breadcrumbs for the tray
• Cocoa powder for sprinkling.

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Instructions

1. Preheat the oven to 175 degrees.
2. Beat the butter until foamy. Gradually stir in the sugar, salt and eggs. Mix flour with baking powder, sieve and fold in. Mix cocoa, coffee powder and kirsch in a little milk. Halve the amount of dough; Mix one half with the cocoa mixture.
3. Drain the cherries well.
4. Grease the drip pan well and sprinkle with breadcrumbs. Spread the light dough on the baking sheet, then pour the dark dough on top. Spread the cherries evenly on top. Bake in the oven for about 25 minutes. Let the cake cool down.
5. Melt the white couverture for the chocolate cream. Beat the eggs in a water bath until frothy and add the gelatine dissolved in a little warm water. Stir the still liquid white couverture with the cappuccino powder into the egg mixture. Add the creme fraiche. Allow to cool slightly. Whip the cream until stiff and carefully fold into the cappuccino cream. Pour the cream on the baked base and smooth it out. Chill for 2-3 hours.
6. Sprinkle with plenty of cocoa just before serving.