Mix the biscuits with the butter and press this
mixture on the bottom of an oven dish. Melt 100 gram chocolate. Beat the
eggs with the sugar for 3 minutes, then beat in the cream cheese, 1 dl cream
and the melted chocolate. Bake 30 minutes at 180 degrees, allow to cool down
and decorate with the rest of the chocolate and the rest of the cream.
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Mix 150 gram cold butter with
the self raising flour and the almond paste. Knead for 5 minutes, then put the
dough in the fridge for 2 hours. Roll the dough out in 3 circles as large as
an oven form. Bake them 10 minutes at 180 degrees in the oven. Allow to cool.
In the meantime, make a custard from the milk, custard powder and sugar. Melt
100 gram chocolate into the pudding and stir in the remaining butter. Melt the rest of
the chocolate and brush over the cake circles. Put one circle on the bottom of
the oven dish, cover with almost half of the custard and half of the cherries.
Put another circle on top. Repeat the process. Cover the top of the cake with
the remaining custard and decorate with cherries.
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