John Myers
Contents
show
Rosi’s Black Forest Cake Tart
The perfect rosi’s black forest cake tart recipe with a picture and simple step-by-step instructions.
For chocolate bisquit:
- 80 g Dark chocolate
- 20 g Cocoa powder
- 5 Eggs
- 500 g Marzipan paste
- Salt
For cherries:
- 500 g Sour cherries, from the glass
- 1 tsp Powdered sugar
- 180 ml Red wine
- 70 ml Port wine
- 1 tbsp Food starch
- 3 tbsp Sugar
- 1 Splinters Cinnamon bark, small
- 1 Clove
- 0,5 Orange, untreated
- 1 tsp Honey
For cherry cream:
- 500 g Cream
- 50 g Powdered sugar
- 2 sheet Gelatin
- 50 ml Kirsch
For serving:
- Chocolate rolls
- Almond flakes, toasted
- Cream yogurt
Chocolate biscuit:
- Put the chocolate and cocoa powder in a saucepan and let them melt at a low temperature, do not heat over 50 degrees. Separate the eggs. Beat the egg white with a pinch of salt until stiff, while gradually drizzling in the sugar. Coarsely grate the marzipan and beat it with the egg yolks until frothy. Pull the egg whites into the marzipan and egg yolk mixture and carefully stir in the melted chocolate. Spread the chocolate biscuit dough on a baking sheet lined with baking paper and bake in the preheated oven on the middle rack for about 20 minutes.
Cherries:
- Drain the sour cherries in the sieve, collecting the juice. Measure out 1/4 liter of the cherry juice. Caramelize the powdered sugar in the pan. Deglaze with the red wine and port wine and let it simmer by half. Stir the cornstarch with a little cherry juice until smooth. Add the remaining cherry juice, sugar, cinnamon bark, clove, some orange peel and some honey and bring everything to a boil. Stir in the cornstarch and simmer everything together for two minutes. Pour the mixture through a sieve, add the cherries to the stock and add honey to taste. Let the cherries cool to room temperature.
Cherry cream:
- Whip the cream with the powdered sugar until creamy. Soak the gelatine in cold water. Warm the kirsch in the pot. Squeeze out the gelatine well, dissolve it and let it cool down. Whip the cream until stiff and carefully stir in gradually. Pour the cherry cream into a piping bag with a small star nozzle.
Assemble:
- Cut out twelve circles from the dough with a ring (eight centimeters in diameter). Place a circle of dough in each ring as a base. Pour a two centimeter high cream ring on the edge. Fill the middle with cherries and put a second layer on top. Sprinkle on a cream ring again and fill with cherries. Garnish the tartlets with cream, cherries and, if you like, with chocolate shavings. Chill until serving:
Facebook Comments