27 December 2012,22:19 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Bring the whipping cream to a boil and dissolve the finely chopped chocolate couverture in it.
  • Leave to cool overnight. Cream the butter with a mixer at the highest speed.
  • Add the sugar and vanilla sugar and mix until well-blended. Beat in the egg yolks at 30-second intervals.
  • Sift the flour with the baking powder and stir into the mixture. Stir in the finely chopped almonds and the chocolate couverture.
  • Beat the egg whites until stiff and fold them in. Grease a 12 x 16 inch baking pan; line it with nonstick baking paper, which you have divided into two with a strip of aluminum foil.
  • Spoon out the dough into the pan and smooth the top. Bake in a preheated 375-400°F/190-200°C oven for approximately 25 minutes.
  • Turn out onto a wire rack covered with nonstick baking paper. Pull out the paper and leave the cake to cool.
  • To make the filling: place the chopped, pitted cherries in a saucepan with the juice.
  • Add the cake covering and sugar to the cherries and cook, stirring until smooth. Stir in the cognac or brandy.
  • Spread the mixture over the cake and allow to cool. Whip the chocolate cream until stiff and smooth it over the cherry mixture.
  • Cut the cake into pieces and decorate with chocolate shavings.


For the chocolate cream

  • 450 grams heavy cream
  • 150 grams plain chocolate couverture, finely chopped

For the cookie dough

  • 3 egg whites
  • 150 grams ground almonds
  • 1 kilogram chopped almonds
  • 100 grams plain chocolate couverture
  • 175 grams softened butter
  • 100 grams sugar 
  • 1 package vanilla sugar
  • 3 egg yolks 
  • 75 grams all-purpose flour
  • ½ level teaspoon baking powder

For the filling

  • Canned Morello cherries 
  • 1 package red glaze
  • 3 tablespoon sugar
  • 4 tablespoon cognac or brandy

For the decoration

  • Chocolate flakes

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