Cherry and Chocolate Dessert À La Black Forest Cherry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cake (finished chocolate cake, dark cake base, homemade chocolate cake)
- 2 cl kirsch
- 1 glass sour cherries
- 400 ml cherry juice, caught by the cherries and topped up with cherry or orange juice
- 1 cinnamon stick (s)
- 50 g suar, brown
- 2 teaspoons cornstarch
- 200 ml cream
- 1 pack cream stabilizer
- 50 g powdered suar
- 1 teaspoon vanilla extract
- 150 g low-fat quark
- 50 g chocolate chips for decoration
Print Recipe
Pin Recipe Instructions
- First prepare the cherry groats. To do this, drain the cherries. Fill up the collected juice to 400 ml, put it in a saucepan, add the brown sugar and the cinnamon stick and heat slowly. Let simmer very gently for about 10 minutes. Stir the cornstarch with a little juice until smooth and add to the simmering cherry juice, stirring well with a whisk. If the juice is not thick, remove the pan from the heat and add the cherries. Stir and let cool.
- Then cut the chocolate cake into small pieces, approx. 1 cm in size, and put a layer in a glass. Sprinkle this layer with 1, at most 1.5 teaspoons of kirsch as evenly as possible.
- Whip the cream with the cream stiffener until stiff, add the powdered sugar and vanilla extract. Finally stir in the quark.
- On top of the cake layer in the glass is now a cold cherry layer, then a cream and quark layer. Layer a second level in the same way as the first, if you like, omit the kirsch.
- Finish with a layer of cream and quark. Then decorate with chocolate chips, possibly put a cherry on top. It is best to let it steep overnight in a cool place.
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