Ingredients:<\/p>\n
20 g Cocoa powder
\n1 pinch of salt
\n50 g icing sugar
\n120 g Butter
\n4 Owner (Gr. M)
\n140 g flour
\n1 glass (750 ml) cherries
\n1 packet of sauce powder (for cooking)
\n1 kg quark (40% fat)
\n120 g cornstarch
\n120 g sugar
\n1 vanilla pod
\n220 g dark chocolate coating
\n100 g whipped cream
\n20 g Coconut fat
\nFlour for the work surface
\nDried peas<\/p>\n
Directions:<\/p>\n
Grease a springform pan (26 cm \u00d8). Separate 1 egg. For the shortcrust pastry, mix the flour, cocoa, salt and icing sugar. Add the egg yolk and butter in pieces and knead into a smooth dough. Roll out on a floured surface, place in the pan and chill.
\nDrain the cherries and collect the juice. Mix 4 tablespoons of cherry juice with the sauce powder, bring the remaining juice to the boil, stir in the sauce powder and fold in the cherries. Leave to cool.
\nCover the dough with baking paper, place the peas on top and bake in the preheated oven. Remove the peas and paper and let the dough cool.
\nScrape out the vanilla pod. Mix the quark, eggs, starch, sugar and vanilla pulp, put half of it on the dough base, dollop the compote on top and add the remaining mixture.
\nBake in a water bath in the oven for about 50 minutes. Allow to cool. Melt the chocolate coating, cream and coconut oil and spread over the cake.
\nCool cake, cut into pieces and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 20 g Cocoa powder 1 pinch of salt 50 g icing sugar 120 g Butter 4 Owner (Gr. M) 140 g flour 1 glass (750 ml)… <\/p>\n","protected":false},"author":1,"featured_media":9959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-finance"],"yoast_head":"\n