Chocolate and Cherry Cream Streusel Torte
- For the cake
- 250 grams Pastry flour
- 1 packet Dry yeast
- 60 grams sugar
- 1 egg
- 125 milliliters milk
- 40 grams melted butter
- For the filling
- 6 sheets clear gelatin
- 100 grams Dark couverture chocolate
- 400 milliliters milk
- 1 packet Chocolate pudding powder
- 100 grams sugar
- 1 jar Sour cherry
- 300 milliliters Whipped cream
For the cake, mix flour and yeast in a mixing bowl. Add sugar, egg, milk and butter to flour mixture and knead to a smooth dough using a stand mixer fitted with a dough hook. Cover dough and let rise in a warm place until visibly increased in volume, about 30 minutes. For the streusel, mix flour, cocoa, butter and sugar and knead until crumbly.
Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper. With floured hands, press dough into prepared pan. Sprinkle streusel over dough and bake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 30-40 minutes. Let cake cool in pan for about 10 minutes. Remove cake from pan and cool completely on a wire rack.
For the filling, soak gelatin in cold water. Very finely chop dark chocolate. Mix chocolate pudding powder with about 6 tablespoons milk. Stir sugar into remaining milk and heat to a boil. Stir pudding powder mixture into heated milk, return to a boil and stir in chopped chocolate. Beat cream and heat about 3 tablespoons to lukewarm. Squeeze gelatin, stir into heated cream to dissolve and stir into filling mixture. Cool filling mixture over a cold-water bath, stirring occasionally. Fold remaining cream into cooled filling mixture.
Drain cherries, saving some for garnish. Cut cake horizontally into two layers. Cut top layer with streusel into 12 wedges. Set bottom cake layer on a serving plate. Fold cherries into filling and spread filling over bottom cake layer. Set top cake layer wedges over filling. Garnish torte with cherries and dust lightly with powdered sugar and cocoa powder to serve.