Ingredients BLACK FOREST CHEESECAKE
5 eggs (size M)150 g flour 25 g cocoa powder 1 pinch of salt200 g dark chocolate couverture 120 g whipped cream
20 g coconut oil Fat for the mold Flour for work Surface Baking paper dried peas Aluminium foil1 vanilla bean150 g sugar100 g cornstarch1000 g quark (40% fat)1 packet of sauce powder “vanilla flavor” (for cooking)
1 glass (720 ml)
cherry butter
50 g powdered sugar 100 g
Preparation of the BLACK FOREST CHEESECAKE
- Grease a removable mold (26 cm Ø). Separate 1 egg. For the shortcrust pastry, mix flour, cocoa, salt and powdered sugar in a bowl. Add egg yolks and butter in pieces. Knead first with the dough hooks of the hand mixer and then with your hands until a soft dough is formed. Roll out a circle (approx. 26 cm in diameter) on a floured work surface. Place the bottom of the mold on top. Allow to cool for about 30 minutes.
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- Drain the cherries and collect the juice. Mix 4 tablespoons cherry juice and sauce powder until smooth. Bring the remaining cherry juice to a boil, remove the pot from the heat and add the sauce powder. Put it back on the hot stove and cook, stirring, for about 1 minute. Add the cherries. Pour into a bowl, cover with aluminum foil just above the cherry compote and leave to cool.