Mini Windy Chocolate Cake

Ingredients for 1 servings:

• 150 g flour
• 100 g sugar
• 100 g butter or margarine, cold
• 1 egg yolk (size M)
• 1 jar sour cherries (370 ml)
• 2 sheets of white gelatin
• 500 g whipped cream
• 150 g chocolate coating (semi-sweet)
• 300 g cake (mini cream puffs with vanilla flavor, frozen)
• 25 g chocolate (milk)
• some flour, for rolling out
• Powdered sugar, for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Knead 150g flour, 50g sugar, fat in pieces, and egg yolk, first with the dough hook of a hand mixer, then briefly with your hands until smooth. Chill the dough for about 30 minutes. Line the bottom of a 26cm springform pan with baking paper. Roll out the dough into a round shape on a lightly floured surface and place it in the pan. Bake in a preheated oven (175°C/electric oven, 150°C/fan oven, gas mark 2) for about 15 minutes, then let cool. Drain the cherries, soak the gelatine in cold water, whip the cream until stiff, whisking in 50g of sugar. Melt the roughly chopped chocolate in a hot water bath and let cool slightly. Squeeze out the gelatine and dissolve it over low heat. Stir in about 4 tablespoons of cream a spoonful at a time, then fold into the remaining cream. Fold into the chocolate coating in portions. Place a cake ring around the cake base. Spread some chocolate cream (about 1 cm thick) on top. Place all but two of the unthawed profiteroles on top. Arrange all but a few of the cherries between the layers. Spread the remaining cream on top in a wave-like pattern and refrigerate for about 4 hours. Use a vegetable peeler to peel curls from the chocolate. Decorate the cake with the remaining (thawed) profiteroles and cherries. Sprinkle with powdered sugar.