Chocolate Cake
Ingredients
- Ingredients
- 150 grams Pastry flour
- 100 grams butter
- 75 grams sugar
- 1 pinch salt
- 1 egg
- 500 grams dried Beans (or other legumes)
- 1 packet Chocolate pudding powder
- 500 milliliters milk
- 1 Tbsp butter
- 50 grams chopped Dark chocolate
- 2 tsps Gingerbread spice
- 1 jar sweet Cherries (about 500 grams)
- 1 Tbsp cornstarch
- 2 Tbsps sugar
- 500 milliliters Whipped cream
- powdered sugar
- Cherry jam
- 50 grams Dark couverture chocolate (planed in chips)
- Shredded coconut (roasted)
Preparation steps
Mix the flour, butter, sugar, salt and egg. Knead into a dough. Wrap in plastic and chill for 30 minutes in the refrigerator.
Grease a springform plan. Roll the dough out thinly and place in the pan. Pull into a 3-4 cm edge. Pierce the bottom with a fork sseveral times and sprinkle with the beans. Bake for 20-25 minutes at 200°C (approximately 400°F). Remove the beans and cool in the pan. Carefully loosen the crust from the mold and place on a serving plate.
Heat the milk and cook the pudding according to the package instructions. Stir the butter and chopped chocolate into the pudding. Stir well until the chocolate is completely melted. Coat the crust with a 2 cm thick coat with the cream. Let cool.
Drain the cherries, catching the juice. Boil 250 ml (approximately 1 cup) of the cherry juice, sugar and gingerbread spices. Stir the cornstarch into 2-3 tablespoons of cherry juice until smooth. Whisk the cornstarch into the boiling cherry juice. Remove from the heat and add half of the cherries. Spread the other half of the cherries on the chocolate cream. Let it cool and chill for about 1 hour.
Beat the cream with 2 teaspoons of powdered sugar until stiff. Pour the cream on the cake and spread into a dome. Boil 1 tablespoon of cherry jam. Boil with 1 tablespoon of water. Pass through a sieve and sprinkle the outer edge of the cake with it. Sprinkle the whole cake with coconut. Serve sprinkled with chocolate chips.
