Gateau au Chocolat with grappa cherries

Name: Gateau au Chocolat with grappa cherries
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 250 g Fine dark chocolate (at least 70 % cocoa); 300 g Whipped cream; 1 glass (720 ml) Cherries; 1 package Vanilla sauce powder; 1-2 TABLESPOONS Sugar; 4-6 Tbsp Grappa; 150 g Fresh cream; 4 TABLESPOONS Milk; 7-10 Tbsp Cocoa; baking paper; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

250 g Fine dark chocolate (at least 70 % cocoa)
300 g Whipped cream
1 glass (720 ml) Cherries
1 package Vanilla sauce powder
1-2 TABLESPOONS Sugar
4-6 Tbsp Grappa
150 g Fresh cream
4 TABLESPOONS Milk
7-10 Tbsp Cocoa
baking paper
7-10 Tbsp Cling film

Directions

1
Cover the bottom of a small springform pan (approx. 20 cm Ø) with baking paper, enclose a rim around it and let it cool in the refrigerator for at least 2 hours.
2
Break chocolate into pieces. Warm the cream, remove from the stove. Melt the chocolate in it while stirring. Pour into the pre-cooled mould. Cover with foil and chill for at least 4 hours.
3
In the meantime, drain the cherries and collect the juice. Stir 4 tablespoons of juice and sauce powder until smooth. Boil up the rest of the cherry juice and sugar. Stir in the sauce powder. Simmer for 1-2 minutes.
4
Pour in the grappa, remove from heat, fold in the cherries. Let it cool down.
5
Stir the crème fraîche and milk until smooth. Loosen the rim with a knife. Turn the gateau out of the tin and remove the baking paper. Dust the gateau thickly with the cocoa. Serve with the grappa cherries and crème fraiche.