Black Forest cake
Greek chocolate tart
- 75 GRAM FLOUR
- 100 GRAM BUTTER, melted
- 125 GRAM SUGAR
- 75 GRAM POWDERED SUGAR
- 6 EGGS
- 50 GRAM CACAO
- 1 1/2 CUP CREAM
- 1 POT CHERRIES
- 6 TBSP KIRSCH
- 100 GRAM CHOCOLATE, grated
- 150 GRAM FLOUR
- 2 TBSP CACAO
- 100 GRAM BUTTER, melted
- 8 TBSP SUGAR
- 150 GRAM WHITE CHOCOLATE
- 2 EGGS, split
- 1 CUP YOGURT
- 1/2 CUP MILK
- 3 LEAVES GELATIN, soaked
- 50 GRAM DARK CHOCOLATE
Mix the eggs with the sugar for 5 minutes, using an electric mixer. Stir in the flour and the cacao, and finally the butter. Distribute the batter over two greased round cake tins and bake them 20 minutes at 180 degrees Celsius. Allow them to cool down and slice both in two. Drizzle kirsch over all layers. Beat the cream with the powdered sugar. Put some cream on the first layer, distribute some cherries over the cream, put the second layer on, etcetera until the fourth layer. Cover the top and sides with cream and sprinkle with chocolate. Decorate with cherries.
Mix the flour, butter, cacao en half of the sugar and roll it out; line a greased round cake tin. Put a piece of waxed paper on the dough and a cup of uncooked rice or dry beans. Bake 10 minutes at 180 degrees Celsius. Take out the filling and the paper and bake 15 minutes more. Melt the chocolate with half of the milk. Heat the rest of the milk and dissolve the gelatin; add this mixture to the chocolate. Beat the egg whites until they are fluffy. Beat the egg yolks with the remaining sugar for 5 minutes; add the chocolate mixture and the yogurt, then stir in the egg whites. Pour this mixture into the tart and allow to cool down for three hours in the fridge. Melt the dark chocolate and drizzle over the tart.
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