Royal Chocolate Cream Cheese Cake

Ganache

1. Ganache is a very fine, refined chocolate cream. It goes on the tongue. This is also known as Parisian cream. It is used as a cake topping, coating of cake bases and for praline fillings.

Make both ganaches

1. Shave the block of chocolate into small pieces. I always do this with a small knife. Bring the liquid cream to the boil and slowly pour it over the shaved block chocolate. The shaved chocolate must be completely covered with the cream. After 5-6 minutes, stir with a whisk from the middle until the liquid chocolate has completely mixed with the cream. Then stir about 1 minute faster with the whisk or I use an electric wand. Then put the ganache aside for about 4-6 hours at room temperature. The longer it stands, the firmer the ganache becomes.

Adornment

1. Remove 4 tablespoons of the first ganache and set aside for decoration.

Make cherry filling 3-4 hours after the ganache

1. Drain the cherries and collect the juice. If the cherry juice is not enough, it can be topped up with water. Put the juice in a small saucepan, dissolve the sugar in it and bring to the boil. Stir in the cinnamon and stir the potato starch with a little remaining cherry juice and pour into the boiling cherry juice while stirring. Add the cherries and stir. Must be a little thick now. Take off the stove and put in a cool place. If you want, you can stir in kirsch or amaretto shortly before processing.

Completion of the royal cream cheese cake

1. After 5-6 hours, place the Viennese chocolate cake base on the cake plate. Brush the cake base with a cake spatula. A cake ring (I’ll use a sliding stainless steel ring that is slightly higher than a springform pan) to put it around the cake base.
2. If you want to taste a little alcohol, stir it in now. Pour in the cherry mixture with a spoon. Such a cherry on top. This filling is also suitable for a Black Forest cake.

Cheese cream filling

1. Cut the dark couverture into small pieces and melt in a stainless steel kettle over a water bath (water must not boil). Also works in the sink with a glass bowl if the sink is filled with hot water up to half the height of the bowl from the outside.
2. Put the quark, cream cheese and mascapone in another bowl and stir with a whisk (you can also use an electric mixer). Stir in powdered sugar. Stir in the liquid chocolate. At the same time, soak the gelatine leaves in cold water for about 5 minutes. In a small saucepan, bring 8 tablespoons of water with 1 tablespoon of sugar to a boil. Dissolve the sugar and stir in the soaked gelatin.
3. Stir the liquefied chocolate into the cream cheese. Then stir the dissolved gelatine into the chocolate cheese mass with the whisk.
4. Using a soup ladle, fill the chocolate cheese mass from the center in a circle outwards into the mold. If too much is poured in all at once, the cherry filling pushes outwards. It is better to always fill in half a ladle full of chocolate cheese cream. When the cake pan is full, smooth it out and place in the refrigerator or in a cool place for 8-12 hours.

Adornment

1. After the specified time, cut out the cake shape all around with a sharp knife that is moistened with water. Apply the lighter ganache to the cake with a spatula. The top can be peeled off with the back of a bread knife that is long. Brush the sides with the cake spatula. You will get a nice curve if you turn the cake and don’t move the spatula. Put the dark ganache in a piping bag with a nozzle and put on florets as a decoration. I always have some edible gold dust in stock, with which I still dust the surface.
2. Enjoy your meal.