Summary

Ingredients

• 50 g chocolate, dark
• 100 g butter, soft
• 175 grams sugar
• 1 point vanilla sugar
• 2 egg (s)
• 100 g flour
• 1 teaspoon Baking powder
• 3 teaspoon cocoa powder
• 4 tablespoons milk
• 1 glass cherry (s), (370 ml)
• 1 tablespoon cornstarch
• 10 sheets gelatin, white
• 600 g sour cream, firm
• 1 lemon (s)
• 300 g whipped cream

Print Recipe Pin Recipe

Instructions

1. Roughly chop the chocolate, stir the fat, 25 g sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix flour, baking powder and cocoa and fold in with milk. Fold in the chocolate and spread it in a greased springform pan. In the previous Bake in the oven (175 ° C / fan oven 150 ° C).
2. Drain the cherries (collect the juice), mix the starch with 3 tablespoons of juice. Bring the rest to the boil and stir in the starch. Bring to the boil and stir in the cherries. Cooling down.
3. Soak gelatin. Mix the sour cream and zest + juice of the lemon and 100g sugar. Squeeze out the gelatine and dissolve it. Stir in 3 tablespoons of sour cream and then stir into the rest.
4. Whip the whipped cream until stiff. Fold into the sour cream. Place the edge of the mold around the base and spread the cream on top. Put the compote on top and fold in with a fork. Chill for 4 hours.