Ingredients for approx. 16 pieces:
4 eggs
120 g sugar
4 tbsp water
130 g flour
30 g cocoa
2 tsp baking powder
25 ml rum
Cream:
5 leaves gelatine
4 egg yolks
100 g sugar
100 ml rum
100 ml water
400 g whipped cream
100 g grated chocolate
also:
500 g sour cherries
Preparation:
Place the eggs, sugar and water in a mixing bowl and beat for 8-10 minutes until fine and fluffy. Mix flour, cocoa and baking powder and sift into the egg mixture. Carefully fold in the flour mixture and place on a baking tray lined with baking paper. Bake in a preheated oven at 190° for about 17 minutes. Turn the sponge out onto baking paper and peel off the baking paper that has been baked with it. Drizzle the sponge with rum. Leave to cool.
In the meantime, wash and stone the cherries. Soak the gelatine in cold water. Cut the edges of the chocolate sponge straight. Place a square baking tray around the pastry. For the cream, place the egg yolks, sugar, rum and water in a metal bowl and whisk in a hot water bath until frothy. Dissolve the gelatine according to the instructions on the packet and add to the whipped egg mixture.
Whip the cream until stiff. As soon as the cream starts to gelatinise, whisk the mixture again vigorously. Fold in the cream and chocolate shavings. Pour the cream onto the sponge cake base and smooth it down. Spread the cherries on top and chill for 2 hours. Carefully remove the baking tray and cut into pieces.
Preparation time approx. 50 minutes (without baking and waiting time)
Nutricional values per piece approx.:
257 calories
1076 joules
5,9 g protein
13,7 g fat
24 g carbohydrates
