Preparation

1

Step 1

Pour the cherries from the jar into a sieve and collect the juice. Mix the cornflour with the cinnamon and stir with the juice without any lumps. Place in a saucepan, heat while stirring and let it bubble up a few times.

2

Step 2

Remove from the stove. Set aside three cherries, stir the remaining ones into the cherry juice and allow to cool. Beat the cream with the sugar and the cream setter until stiff. Pour the cream into a piping bag fitted with a star nozzle. Cut the chocolate cake into six slices about 1 cm thick. Brush half of the slices with the kirsch. Pipe a ring of cream onto the edge of each soaked cake base. Place some cooled cherries in the middle. Place the second chocolate base on top.

3

Step 3

Spread a thin layer of cream all over the tartlets and sprinkle with chocolate shavings. Pipe a thick dollop of cream onto the surface. Halve the reserved cherries and place them in the middle.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 1.0 small jar Jar of glace cherries
  • 10.0 g Cornflour
  • Some cinnamon
  • 250.0 g Cream
  • 1.0 tbsp Sugar
  • 1.0 sachet Cream stabiliser
  • 6.0 Slices Chocolate cake
  • 1.0 tsp Cherry brandy per tartlet for soaking
  • Chocolate shavings for sprinkling