This rich tart is a great idea for those who can't imagine a dessert without chocolate!
It is necessary
- The foundation:
- - 130 g flour;
- - 110 g butter at room temperature;
- - 2 small eggs;
- - 60 g of sugar;
- - 45 g cocoa;
- - a pinch of salt;
- - 25 g of ground almonds.
- Filling:
- - 300 pitted cherries;
- - 225 g heavy cream;
- - 2 small eggs;
- - 0.75 tsp cinnamon;
- - 30 g of sugar;
- - 115 g dark chocolate (55% cocoa).
Instructions
Step 1
Sift the cocoa flour and salt mixture into a bowl of a kitchen processor. Send almonds ground into flour and softened (remove it from the refrigerator in advance) butter there. Slowly knead the base dough. When the butter and flour are almost homogeneous, it is time to turn off the processor.
Step 2
Then add sugar to the bowl and mix for 10 seconds. Stop the processor again and drive in 2 small eggs. Mix quickly until smooth.
Step 3
Take a detachable form with a diameter of about 16 cm. With wet hands, distribute the base over it, forming the sides. Send it to the refrigerator for half an hour.
Step 4
Put the oven to heat up to 180 degrees. Send the base directly from the refrigerator to the oven for 15 minutes with a load (a piece of parchment with beans on top), then remove the load, cover the edges of the base with foil and bake for another 5-6 minutes. Take out the workpiece, lower the oven temperature to 160 degrees.
Step 5
Chop the chocolate. Pour the cream into a small saucepan and bring to a boil over moderate heat. Combine cream with chocolate, mix until smooth and smooth.
Step 6
In a separate bowl, mix eggs and sugar thoroughly. Add cinnamon, stir. Pour in the slightly cooled chocolate mixture, mix again until smooth.
Step 7
Put the cherries on the finished base and pour in the chocolate mass. Send it to the hot oven for 25-30 minutes: the finished cake should have the filling set at the edges, and remain liquid in the center! If served, you can sprinkle the cake with icing sugar!
