John Myers
Ingredients for 1 servings:
- 250 g dark chocolate
- 100 g walnuts
- 125 g butter
- 175 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 3 eggs
- 75 g crème fraîche
- 75 g flour
- 1 tsp, heaped baking soda
- Fat and flour for the mold for the mold
- 400 g whipped cream
- 2 packets of vanilla sugar
- 1 pack of cream stiffener
- 400 g strawberries
- 1 bowl of blackberries
- 1 bowl of blueberries
- 1 bowl of raspberries
Instructions
Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 25 minutes
Roughly chop the chocolate and nuts separately. Cut the butter into cubes and melt with half of the chopped chocolate over a pan of simmering water, stirring occasionally. Stir in the sugar, 1 sachet of vanilla sugar, and a pinch of salt. Remove the mixture from the pan or heat and let it cool for about 5 minutes. Then mix the eggs one at a time into the mixture and stir in the crème fraîche. Stir the flour, previously mixed with the baking soda, well into the mixture. Then fold in the rest of the chopped chocolate and the nuts. Grease and flour a 26 cm springform pan and pour in the batter. Preheat the oven to 175°C (top/bottom heat, fan: 150°C). Bake the cake for about 35 minutes. After baking, loosen the cake from the sides with a knife and let it cool completely in the pan. Wash and trim the berries, chop them if necessary, and set aside. For the topping, whip the cream with the remaining vanilla sugar and the cream stabilizer until stiff. Remove the cake from the tin and place it on a cake plate. Place the cake ring back around the cake and spread the cream over the cake. Distribute the berries on top. I then put the cake back in the refrigerator for another 1-2 hours. You could certainly use custard or something similar instead of the cream. The cake will keep fresh in the refrigerator for several days.
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