John Myers
Ingredients for 1 servings:
- 300 g whipped cream
- 200 g chocolate mint bars
- Fat, for the shape
- 1 jar of morello cherries, 720 ml each
- 50 g block chocolate
- 2 eggs, depending on size
- Salt
- 65 g sugar
- ½ pkt. vanilla sugar
- 50 g flour
- 25 g cornstarch
- 1 tsp, leveled baking powder
- 120 ml cream, for decoration
- 6 chocolate mint bars, for decoration
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
well prepared, for 12 pieces
Melt the cream and chocolate-mint bars over low heat, stirring constantly. Then bring to a boil briefly while stirring. Immediately pour into a mixing bowl. Allow to cool, stirring frequently to prevent a skin from forming. Alternatively, place cling film directly over the cream to prevent a skin from forming; unfortunately, the still-liquid cream will then stick to the film. Cover and chill overnight. Line a springform pan with baking paper. Drain the cherries. Grate the chocolate. Separate the eggs and beat the egg whites with a pinch of salt until stiff, while gradually adding the sugar and vanilla sugar. Beat in the egg yolks one at a time. Fold in the flour, cornstarch, and baking powder. Gradually fold in the chocolate. Pour into the springform pan and smooth the surface. Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for about 14 minutes. Allow to cool. Place the base on a cake plate and line the springform pan with the rim. Whip the mint cream with a hand mixer until stiff. Spread the cherries, dried with kitchen paper, over the base. Spread the whipped mint cream on top and chill for about 2 hours. Whip the cream for the decoration until stiff. Using a stencil, divide the cake into 12 slices. Decorate the ends with cream puffs and pipe a larger cream puff into the center of the cake. Cut 6 chocolate mint bars in half and place them in the puffs. Tip: You can also bake the base the day before and store it in aluminum foil; then you only need to finish the cake the next day.
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