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Black Forest Cacao Tartlets


Sponge cake batter to make about 6 pieces:
3 eggs
75 g sugar
1 sachet vanilla sugar
1 pinch of salt
100 g wheat flour
1 level tsp baking powder


1 jar of sour cherries
(drained weight 350 g)
10 g starch
1 sachet vanilla sugar
2 tbsp kirschwasser (cherry schnapps)
75 g dark chocolate
200 g cream

125 g dark chocolate

Preparation time: 60 minutes

A little practice will be required

1. Whisk the eggs in a mixing bowl on the highest setting using a mixer (beaters) until foamy. Add the vanilla sugar, sugar and salt while mixing and mix everything a little more. Combine the flour with the baking powder and gently fold in on the lowest setting.

2. Put the mixture on a baking tray with a baking frame (30 x 25 cm) and smooth down.

3. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). The base will be baked perfectly after approx. 10 minutes. Gently release and remove the baking frame.

4. Flip the sponge base onto baking paper sprinkled with sugar and leave to cool.

5. Use dessert rings (Ø 7.5 cm) to cut out 12 circles from the base. Place the dessert rings on a platter and put 1 baked sponge into each (you will need the other 6 later).

6. For the filling, leave the sour cherries to drip dry in a sieve, catch the liquid and measure out 150 ml. Mix about 4 tbsp of the liquid with the starch and then bring the rest to a boil with the vanilla sugar. Add the starch mixture in and bring to the boil again. Mix in the cherries and kirschwasser and then fill it into the dessert rings. Add another sponge layer to each ring.

7. Roughly chop the chocolate and melt in a water bath at a low heat. Whip the cream until stiff, carefully mix in the melted chocolate and also fill this into the dessert rings. Leave the mini cakes to cool for at least 1 hour.

8. For decoration, roughly chop up some chocolate and also melt in a water bath. Cut double layered aluminium foil into 6 long strips (28 x 7 cm) and then fold over a 1 cm piece on each short end for holding onto. Spread 1–2 tbsp of chocolate onto each piece using a knife. Let the chocolate firm up to the point where it can still be wrapped around the mini cakes. Remove the tartlets from the dessert rings, place the chocolate rings around them and then press the folded ends together. Let the chocolate edges firm up, then gently remove the aluminium foil. Chill the tartlets until ready to serve. Garnish with fresh cherries as desired.

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