John Myers
Ingredients for 6 servings:
- 8 slice(s) sponge cake, (chocolate sponge roll), thin
- 800 g morello cherries
- 6 tbsp cherry juice
- 2 tbsp cherry brandy
- 4 tbsp cornstarch
- 2 tbsp sugar
- 425 ml milk
- 3 egg yolks
- 1 egg(s)
- 75 g dark chocolate
- 300 g cream
- Couverture, chocolate
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Line a medium-sized glass bowl with the sponge cake slices and drizzle with kirsch and cherry juice. Arrange the drained morello cherries on top. Set aside about 10-12 pieces for decoration. Mix half of the cornstarch with the sugar. Dissolve the chocolate in the milk, remove from the heat, and stir in the egg beaten with the egg yolks. Heat and thicken with the cornstarch and sugar until the pudding thickens. Use any remaining cornstarch if necessary. Spread the pudding over the cherries and let cool. Whip the cream until stiff peaks form and pour over the cooled pudding. Melt the chocolate coating and spread a glass or plastic board-sized area with melted chocolate. Let it dry. Then, using a knife at a 45° angle, scrape off shavings. Decorate the cream with shavings and the remaining cherries.
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