- 100 GRAM BISCUITS, crushed
- 100 GRAM BUTTER
- 300 GRAM CREAM CHEESE
- 3/4 CUP CREAM, whipped
- 125 GRAM DARK CHOCOLATE
- 3 EGGS
- 125 GRAM SUGAR
- 250 GRAM BUTTER
- 100 GRAM SUGAR
- 150 GRAM SELF RAISING FLOUR
- 150 GRAM ALMOND PASTE
- 2 CUPS MILK
- 4 TBSP CUSTARD POWDER
- 200 GRAM CHERRIES, without stones
- 200 GRAM CHOCOLATE
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.
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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