Because tomorrow my roommates finish the session and go home :(, I wanted ice cream, I wanted cherries and I wanted chocolate :) look what came out.
- 6 yolks
- 150 gr sugar
- 3 lg flour
- 500 ml of milk
- 500 ml fatty yogurt (4.1%)
- 300 gr cherries (grated: P)
- 1 lg apa
- 4 pieces of dark chocolate
- peel from an orange
Preparation time: less than 60 minutes
RECIPE PREPARATION Marbled ice cream with cherries and chocolate pieces:
Heat the milk. Mix the yolks well with 110 gr of sugar until they lighten in color, incorporate the flour without leaving lumps, then pour the warm milk and mix well. Put the bowl on the steam bath and stir constantly until it thickens, then leave to cool.
Meanwhile, wash and peel the cherries and put them on medium heat with water and the remaining 40 grams of sugar. We leave them until the juice evaporates or after they have softened and a little sauce has bound, we can drain them from the excess juice, it will freeze if not in the freezer.
When the cream has cooled, add the yogurt and mix well, then pour the composition into the freezer dishes. After 1 hour, remove the dishes, add the cherries here and there and cut with a knife for a marbled effect. Put the dishes back in the freezer for a few hours, until they harden well.
From hour to hour we take out the dishes and stir a little more to break any ice needles.
Before 15 minutes of serving, take the dishes out of the freezer and let the ice cream soften a bit (the girls couldn't wait, you had to cut it a little with the knife :))).
Marbled ice cream with cherries and chocolate pieces - Recipes
TURKEY FIGURES MARINATED WITH HORIA VARLAN
Marinated turkey meatballs
According to a recipe by Horia Vârlan.
This recipe is inspired by the one published in Horia Vârlan's book - Our dishes. Spring recipes - which I received from Librarie.net. It is a very useful cookbook for any amateur chef (and not only), with excellent ideas for everyday meals: snacks, salads, soups / broths / borscht, basic dishes, sweets.
Have you ever made breaded veal liver, spinach borscht, rice dumplings in stevia leaves or pancakes with urda and dill? You can order the book here.
INGREDIENTS for buns
- 300 gr boneless turkey breast
- 2 slices of bagel without shell
- a small onion
- an egg
Ingredients for the top
- 300 ml tomato juice
- dry cloth
- sweet Boya
- a clove of garlic
- 2 bay leaves
WORK PLAN marinated turkey meatballs
- chop the turkey, dill and onion
- soak the bagel slices in water, then squeeze them well
- we mixed the turkey meat, with the onion, with the dill, with the bread and with the egg. Season with salt.
- we shape the meatballs and put them in flour
- fry the meatballs in oil, then take them out on a napkin to absorb the oil. We put them on a plate.
- put the tomato juice on the fire together with the dried celery, paprika, salt, crushed garlic and bay leaves. Bring to the boil, then add the meatballs. Leave on medium heat for about 10 minutes.
- good appetite for marinated turkey meatballs.
Cherry cream cake and chocolate
In a bowl, mix the flour with the sugar, vanilla sugar, cocoa, add beaten eggs, baking powder, baking soda soaked in lemon juice, oil and cold milk.
Mix well with the aim to obtain a viscous composition. (like sour cream)
Pour into the tray lined with baking paper (I used the tray on the stove), then put in the preheated oven until it passes the toothpick test.
Let it cool very well, I cut it in half, then cut it in half again.
In a kettle, add the broken chocolate pieces, the butter cut into pieces and 200 ml of whipped cream, put on low heat, stirring constantly until it melts, cover with foil and let it cool very well, mix until it doubles in volume, add the rest of whipped cream and mix.
Cherry cream - over the pitted cherries, add the sugar and mix well and leave for 30 minutes, then pass them with a blender, strain them with a strainer.
Mix cream with 1/2 of the syrup obtained, add condensed milk and, if we want a darker color, add syrup, mix well until smooth.
Assembly-place the first sheet-syrup-add 1/2 chocolate cream-countertop-syrup-1 / 2cherry cream-countertop-syrup-chocolate cream-countertop-syrup-grease the countertop with remaining cherry cream and let cool, approx. 1 hour.
Melt the chocolate with the whipped cream, pour over it and decorate with fruit.
CONTEST - Autumn recipes
The Great Cookbook of the Stone Age has been lost !! The harvest is gathered, we have a lot of ingredients. but we have no recipes!
Help us complete the book with many cake recipes or seasonal cakes, but also with stories about them, so we can use our ingredients!
Add a post and enter the draw for 3 x 5 ingredient at choice for our event.
Posts should be added to this topic by September 25, 2020 at 11:59 p.m.
The winners will be determined on September 26, 2020.
- To participate in the draw, you must either share with us a cake or cake recipe, or tell a story about a special cake that impressed you.
- 3 winners will be drawn, who will each receive 5 ingredients of their choice
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- Participate in the draw only posts written in this topic no later than September 25, 2020 at 11:59 p.m.
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The last Mohican Ramas
- 40 g black cocoa
- 125 ml of water
- 5 eggs
- 170 g sugar
- 100 ml oil
- 230 g flour
- 1 teaspoon baking powder
- rum essence
- 1 can pineapple pieces Sun Food
- 500 g mascarpone cream
- 200 ml of liquid cream
- 100 g powdered sugar
- 100 g dark chocolate
- 20 g white chocolate
- 300 ml liquid cream
- 450 gr. - flour + 20 gr. - for spreading the dough
- 2 eggs
- 100 ml. - milk
- 200 gr. - sugar
- 100 gr. - butter
- 50 gr. - cocoa
- 100 gr. - Honey
- 1 teaspoon - baking soda
- 2 eggs
- 100 gr. - butter
- 600 ml. - milk
- 200 gr. - sugar
- 1 teaspoon - vanilla essence
- 45 gr. - corn starch
- 300 ml. - sweet cream for cream 35%
Dough ingredients: 500 g flour, 4 egg yolks, 80 g powdered sugar, 250 g butter with min. 80% fat, a pinch of salt, a sachet of vanilla sugar, 2-3 tablespoons of cold water (depending on the flour), 1 sachet of baking powder
Ingredients for the jam filling: 400 g of plum or cherry jam
Ingredients for meringue: 5 egg whites, 150 g sugar, a pinch of salt, a sachet of vanilla sugar, 200 g of ground walnuts, a vial of vanilla essence, a tablespoon of powdered sugar (for the crust)
Dough preparation: In a large metal bowl put the flour, cold butter cut into cubes, powdered sugar mixed with vanilla sugar and salt. Mix all the ingredients until you get a slightly sandy dough, like a tart. Add the yolks and mix for another 2-3 minutes. If the dough is too dry, you can add 2 tablespoons of cold water. Knead the dough well until it becomes firm, and can be shaped, then wrap in plastic wrap and let cool for about 10 minutes. Line a 30x42cm tray with baking paper. Roll out the dough into a sheet and place in the pan. Place the edges by hand and prick from place to place with a fork. Bake the pan in the oven heated to 200˚ for about 15 minutes (it does not have to be fully baked).
Preparing the meringue with walnuts: The egg whites are mixed with a pinch of salt until we get a white foam. Add the sugar and vanilla sugar, then continue mixing until the sugar melts and the egg foam becomes very hard, shiny and firm. Add the ground walnuts and lightly incorporate with a spatula with movements from top to bottom.
Assembling the cake: After 15 minutes of baking, remove the tray from the oven and leave it to cool for about 5 minutes. A layer of jam is spread evenly over the counter. Carefully spread the walnut meringue over the jam, level it with a spatula, sift the powdered sugar evenly over the meringue and put the cake in the oven at 150˚ for about 20 minutes. When the meringue is lightly colored on the surface, it means that it is ready and sufficiently ripe. Leave the cake to cool and portion it according to everyone's wishes.
- 550 gr. - flour + a little more for powdering
- 150 gr. - Honey
- 150 gr. - sugar
- 100 gr. - butter
- 1 teaspoon grated - baking soda
- 2 eggs
- 800 gr. - 30% cream
- 120–150 gr. - powdered sugar (depending on how sweet you like it)
- 1 teaspoon - vanilla essence
- 1 tablespoon - lemon juice
"Tart" cake with apples, caramel and cinnamon
- For countertop:
5 eggs, 125 g sugar, 1 sachet of vanilla sugar, 1 pinch of salt, 125 g white flour
- For caramel:
200 g sugar
- For the fruit layer:
50 g butter, 1 kg apples, 2-3 teaspoons of cinnamon
- Caramelize the sugar over low heat, cover the walls of the baking dish with caramelized sugar and leave to cool.
- Peeled apples, sliced, place in a bowl and sprinkle with cinnamon. Put butter on the last layer. Bake for 15 minutes at 180 degrees.
- Beat the egg whites, add the sugar and vanilla sugar and continue beating. Add salt, egg yolks and then flour.
- Pour the dough composition over the half-ripe apples, then bake for another 30 minutes at 180 degrees.
- As soon as it is ready, turn it over on a plate, with the apples up.
It is consumed after it has cooled.
Gerula cel Nabadaios
American pancakes in the shape of owls
ingredients: 400 g flour, 500 ml milk, 4 eggs, 3 grated teaspoons of baking powder, half a teaspoon of baking soda, a pinch of salt, 5 tablespoons sugar, a sachet of vanilla sugar, 6 tablespoons oil, blueberries, bananas, strawberries, almond flakes, honey.
Preparation: mix the flour with the baking powder, baking soda and sugar (including vanilla) and then sieve the mixture obtained. Separate the egg whites from the yolks. The egg whites mix very well. The yolks are also mixed (about 3 minutes) with salt. Mix the milk and oil and add the yolks. Pour the composition obtained over the flour, mix well, and at the end, add the egg whites. A dense dough is obtained, but with a fluffy consistency. Heat a Teflon pan, grease with a little butter and then put the dough. When the first blisters appear and the surface loses its luster, the pancake turns on the other side. When they are ready, grease the pancakes with a little honey and decorate as in the picture, with fruit.
1 kg natural whipped cream, 500 g yogurt, 1 cup sugar (200 g), 1 salt powder, 300 g champagne biscuits, 2 oranges, 1 pineapple compote
For decoration: 2 oranges, 1 round pineapple compote, other fruits: kiwi, cherries, strawberries, raspberries or candied or compote fruits
Beat the whipped cream then add the yogurt, sugar, 1 pinch of salt. In a form put a layer of biscuits, a layer of whipped cream, a layer of fruit, and so on until the fruit is finished. At the end we decorate with fruits for decoration. Refrigerate the cake for 2-3 hours.
- 200 g chocolate
- 8 eggs
- 400 g sugar
- 250 g flour
- a pinch of salt
- 1 sachet of vanilla sugar or kernel from ½ vanilla pods
- 5 eggs
- 250 g sugar
- 30 g cocoa
- 200 g dark chocolate
- 500 g butter with min 80% fat, at room temperature
- 1 sachet of vanilla sugar or kernel from ½ vanilla pods
- 100 ml water
- 100 g sugar
- 100 g dark chocolate
- 10 g cocoa. We start with the chocolate top. We can also make a cocoa pandispan, but if I was asked for chocolate, I made a chocolate counter. The first thing is preheat the oven to 180 C (heat up + down + ventilation and medium to high step for gas). Separate the eggs and beat the egg whites separately with a pinch of salt until the foam becomes consistent and then add 200 g of sugar and continue mixing until the foam becomes extremely hard and shiny. Separately, in another bowl, mix the yolks with 200 g of sugar.
- Beat eggs with vanilla sugar and add little by little butter and beat well until the mixture becomes smooth. Add the milk and flour and bring to a boil, stirring until thickened.
- Soak the biscuits in milk, one by one and quickly put them on the tray or foil. Place in layers and pour the cream between them. Sprinkle with chocolate flakes and let cool for a few hours.
Ingredients: 4 grated apples, 250 gr. crushed biscuits, 50 gr. raisins soaked in 2 tablespoons rum, 4 tablespoons ground walnuts, 2 tablespoons powdered sugar, vanilla sugar, cinnamon, grated lemon peel, 100 gr. whipped cream
Peeled and grated apples are mixed with sugar, crushed biscuits, raisins soaked in rum, ground nuts, powdered sugar and vanilla sugar, grated lemon peel. Arrange on a round plate, in the shape of a cake and garnish with whipped cream over which you can sprinkle ground cinnamon. Good, simple and fast!
Good appetite !
This is my favorite cake. I hope water flows in your mouth! )))
- 6 eggs
- 7 tablespoons breadcrumbs
- 6 tablespoons sugar
- 1 pinch of salt
- 2 glasses of water
- 1 glass of sugar
- 50 ml. good rum
- 500 ml sweet cream for whipped cream
- 2-3 tablespoons of powdered sugar
- gelatin, cream hardener (optional, it is useful to use one of these ingredients for stabilization) jam, jam, jelly (of which you prefer)
Whisk the egg whites with the salt powder, add the remaining three tablespoons of sugar and continue beating until the sugar has completely dissolved. In the yolk cream add the breadcrumbs, then the egg white foam and mix by vertical movements until the homogenization is complete.
When ready, the basic composition for the savarine dough should be very frothy:
Preparation and filling of forms
Prepare the savarine forms, grease them with butter and cover them with flour:
The savarine dough is evenly divided into shapes:
The filled savarine forms are placed in a tray and placed in the preheated oven at 190 degrees for 15 minutes. It is preferable to do the test with a toothpick inserted in one of the savarines, if it comes out clean it means that they are ready.
Meanwhile, boil the water with the sugar for the syrup, just a few boils and add the rum. Choose a good and fragrant rum and I recommend you to avoid essences, they are just artificial surrogates. Here are our ripe savarines:
Syrup and finishing
These savarines are removed hot from the molds and dipped in syrup. They will syrup very quickly, the breadcrumbs absorb the liquid. Remove from the syrup and place on a tray.
Whip the whipped cream very hard (I recommend using natural cream, the so-called "vegetable whipped cream" preparations have a much lower taste than the natural one). Sweeten with sugar and beat a little more (being careful not to separate). Eventually it is stabilized with cream or gelatin hardener previously hydrated and dissolved in bain-marie.
After cooling, cut a lid of each savarine. Decorate the base with whipped cream with star-shaped pos, grease the lid with a jam (jam, jelly) as desired and place lightly over the whipped cream. It can be decorated with whipped cream and a lid. They must be refrigerated before being served, these savarines have no charm if they are not very cold.
Fruit cake… fruit
An impressive cake, colorful, juicy, full of vitamins and tasty out of the way
- Drink skewers
Cut three round and thick slices of watermelon, of different sizes, and peel. Fix them on top of each other with a skewer stick, then decorate with slices of pineapple, strawberries, grapes, currants and any kind of fruit you want, as long as they are colored.
- Ingredients for the dough:
- - Flour - 400g
- - Cold butter - 200g
- - You - 1
- - Old - 150g
- - Cold water - 10 - 12- teaspoons
- - Vanilla.
- Ingredients for the filling:
- - Seedless ripe plums - 500g (it is desirable for the plums to be soft)
- - Sugar - 100g (if the plums are not very sweet add more)
- - Vanilla, cinnamon to taste.
- - Corn starch - 1 tbsp.
- Yellow -1
- Sugar to press over the tart
Ingredients (for about 24 pcs.)
300 ml sour cream for whipped cream
300 ml sweet cream for whipped cream
orange free (optional)
Prepare the worktop first. Mix the egg with the sugar until the sugar melts and the mixture becomes creamy. (if the eggs are very small, put two eggs) Add the oil and milk. Then add flour, cocoa and baking powder and mix until smooth. pour the mixture into the tray lined with baking paper. (tray sizes 32 * 35)
Bake in the preheated oven at 180 degrees using the ventilation function for about 30 minutes. The safest way is to do the toothpick test.
Let it cool then take out the cake on a plate. We prepare the syrup as follows: we caramelize the sugar (without burning it because it will become bitter) and when the sugar is caramelized we add water carefully so as not to hurt ourselves because the caramel will bubble and hot drops may jump. At this point the caramel hardens and leave the bowl on the fire until it melts and we get a syrup. Let the syrup cool a bit and when it is warm, pour it over the counter. Even if it will seem like a lot of syrup, you should know that after sitting in the fridge for a few hours, it will not be so syrupy. With a very sharp knife, cut the top into squares and space them a little so that we can pour the icing on each one. It is preferable not to move them by hand but to use a palette for cakes or simply a fork because being well syruped they are very fragile.
While I waited for the syrup to cool, I prepared the icing. I used a chocolate melting machine, if you don't have such a device put the broken chocolate pieces, sweet cream and oil in a bowl in a bain marie (on top of another bowl with boiling water on the fire) and mix until it is completely melted chocolate and the icing is fine without having the pieces of chocolate through it. We set aside 3 tablespoons of icing for decoration.
With a spoon, glaze each cake separately, letting the icing fall slightly on the edges. Refrigerate to harden the icing.
We prepare ganache cream. I started preparing the cream when I put the top in the oven. Put the whipped cream in a bowl on the fire and leave it until it reaches the boiling point without letting it boil. Set aside and add the broken chocolate pieces (or grated) and stir vigorously until the chocolate is completely melted. Add the rum and mix. We put it in the fridge.
When the chocolate mixture has hardened, mix the composition until you get a fine cream. If you think that the mixture is too hard and cannot be mixed, you can add a few tablespoons of sweet cream (little by little).
Mix the sweet cream for the whipped cream until it becomes firm. If you want you can flavor whipped cream with orange essence or any flavor you like, or you can leave it simple. Sprinkle the whipped cream over the cream to form a "whipped cream".
Pour a little chocolate icing on each word of whipped cream. If in the meantime the icing has hardened, heat it either in a bain-marie or in the microwave, the safest way is to heat it in a bain-marie.
Vanilla and raspberry marbled ice cream
It's amazing how this ice cream, prepared with minimal effort and without the help of the ice cream machine, can be so creamy. The silky waves with vanilla aroma storm your taste buds, and the raspberry-scented puree comes to give you the coup de grace, conquering you for good. Probably, once you try this ice cream, you will look at and judge the so-called commercial ice creams differently. & # 8220It's the best ice cream I've ever eaten! & # 8221, exclaimed in unison the friends who indulged in this marbled delight. Shall I tell you that everyone asked for a second portion and that the whole box of ice cream was emptied in one breath?
And, by the way, he has no eggs! Only condensed milk and two types of cream, normal and for whipped cream. However, the & # 8220normal & # 8221 is not one that is usually found on profile shelves. It is a phenomenal cream, of 32% fat, made for restaurants and confectioneries and which can be purchased from cash & amp carry stores. If you can't buy it, I recommend using only unsweetened cream for whipped cream, at least 30% fat. Then, in terms of sweetened condensed milk, you can find it in Arab stores, in metal boxes of 397 g. If you prefer, you can replace raspberries with blackberries, blueberries, strawberries or currants. The recipe is inspired and adapted from BBC Good Food magazine.
& # 8211 raspberries 450 g
& # 8211 sugar cough 200 g
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 sour cream (32% fat) 400 g
& # 8211 sweetened condensed milk 397 g
& # 8211 vanilla sugar 2 sachets
Put 400 g of raspberries (washed) with 100 ml of water and caster sugar, in a saucepan, over low heat. Stirring occasionally, let the sugar melt and the composition reaches boiling temperature. Boil slowly for about 5 minutes, until the water with sugar and raspberry juice turns into a syrup. Remove from the heat and allow to cool. Strain with a blender and pass through a sieve so as to obtain a dense puree. Discard the remaining seeds in the sieve. Beat the unsweetened cream for the whipped cream, previously kept in the refrigerator. When you get a foam, add the vanilla sugar. Mix a little more, then mix it with & # 8220normal & # 8221 sour cream.
With the mixer at low speed, gradually incorporate the condensed milk. Put the composition in a box that can be sealed. Lightly pour the raspberry puree on top. With a fork or spoon mix lightly, making some & # 8220opturi & # 8221 in the box. You don't have to mix too much, just enough to marble the composition. Cover the box and put it in the freezer.
Leave the ice cream in the freezer for at least six hours before serving.
When you want to serve it, leave the box for 10 minutes at room temperature. Put the ice cream in the cups and garnish with the raspberries set aside.
Marbled cake with cherries
I made this cake for the first time last week, on June 18 in Bucharest, when I filmed the spot for Delimano. And, with all the rehearsals, it turned out wonderful. That's what everyone said and, to be convinced, I ate a piece and I was right.
I told myself that when I got home, I had to do it too. And here it is!
How to make marbled cake with cherries:
1. For the top, mix the soft butter with the powdered sugar and the sifted sugar and gradually add the yolks.
2. Gently incorporate the beaten egg whites into the mixture of yolks, then half of the milk and finally the beech sifted with baking powder.
3. Pour 2/3 of the dough into the Delimano tray -)) Incorporate the cocoa and the rest of the milk into the remaining dough and spread it lightly over the white dough.
4. Place the pitted cherries over the cocoa dough, pressing lightly. Bake the cake in the preheated oven at 160 degrees for 45 minutes (20 & # 39 with Delimano tray -), then let it cool in the pan.
5. For the cream, beat the soft butter with the powdered sugar. Add the cottage cheese, vanilla sugar and lemon juice.
6. Remove the top from the tray and spread the cream cheese over it. Put it in the fridge to harden well.
7. Spread the melted chocolate over the cottage cheese cream and make & # 39 waves & # 39 with a fork. Let it cool to thicken the chocolate. Cut into rectangles with a knife left in hot water.
Banana and yogurt muffins
Ingredients needed for banana and yogurt muffins:
- 100 gr butter
- 2 eggs
- 4 tablespoons sugar
- 2 bananas
- 200 gr fat yogurt
- 300 gr flour
- 1 sachet of baking powder
- Salt powder
Preparation Muffins with yogurt and bananas:
Mix the flour with the baking powder and salt and set aside. Beat the butter well with the egg, add the vanilla and sugar. Then add the yogurt, crushed bananas and finally flour with baking powder.
The dough is poured into muffin trays (I also put some decorative cherries) and put in the oven heated to 180 degrees for about half an hour.
They are delicate and light muffins, very fragrant from bananas
A recipe recommended by the blog amainbucatarie.blogspot.ro/
Cupcakes with cherries and white chocolate
Take advantage of these months to cook as many desserts with fresh cherries. Theoretically, the cupcake recipe can be made with frozen cherries but will not have the same charm.
. In the list of ingredients above, 1 cup = a cup of 240 ml.
Ingredients for frosting (cream)
We first prepare the mixture for frosting so that it has time to cool perfectly! I made it the night before bed :) and I stored it in the fridge (it is mandatory for it to stay cold)
Basically, you have to melt the chocolate in a bain marie and mix it with heated whipped cream (it doesn't have to boil - but just heat it a little, until the chocolate melts completely).
Let it cool for at least 6 hours!
Ingredients for 12-15 cupcakes:
- 1 + 1/2 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- 1/2 cup warm butter (not hot)
- 2 eggs husband
- 50-80 ml of hot milk
- 2 tablespoons cherry syrup
- a little vanilla extract
For the cupcakes, mix the dry ingredients in a bowl and set aside!
Add butter, eggs, sugar and vanilla to the mixer bowl! Mix until completely homogenous then add the mixture of dry ingredients and beat for another 30-40 seconds until incorporated into the initial cream.
Gather the dough from the walls of the bowl and then, in one motion, pour the first 50 ml of hot milk. Mix a little more until the dough is homogeneous and, if necessary, you can add a little more milk. (depending on the type of flour each one uses, the gluten content / degree of absorption) The dough must be creamy and slightly viscous, not flowing from the spoon! I put it very easily in forms with an ice cream spoon.
Bake in the preheated oven, at 180-200 degrees C for 18-22 minutes and pass the toothpick test.
It is the easiest to do. You need 2 cups of cherries without seeds and without tails, put in a blender and transformed into the finest cherry puree to which we add 2 - 4 tablespoons of fine sugar (to taste), then put in a heat-resistant bowl, put in the microwave, in cycles of 1 minute until they start to freeze a little. For safety, you can also add a teaspoon of instant gelatin at the end (only if you feel it's not frozen enough).
Let it cool until you have all the cupcakes decorated with far too delicious white chocolate frosting! Be careful not to start decorating until the cupcakes are 100% cooled, otherwise the chocolate will melt)
With a little, or even more delicious topping of cherries on top and a delicious cherry on top, you will get a super delicious and very beautiful mega cupcake.
More recipes from Emily can be found on www.emilyscupcakes.ro.
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Method of preparation
We mix the flour with walnuts, cocoa, salt and sugar. Make a hole in the middle and add the diced butter. We start kneading with our fingers until we get a sandy dough. Add the beaten egg and 2 tablespoons of cold water (for starters) and knead lightly until smooth. If necessary, add more water or flour as appropriate. We must obtain a homogeneous and non-sticky dough. Cover the dough with cling film and let it cool for at least an hour.
While the dough is cold, we can start filling. Wash the cherries well and then remove the seeds and tails.
We put the chocolate on low heat together with the whipped cream and the sweet cream - you can only use the sweet cream or only the whipped cream, that's how I had it. When the chocolate is completely melted and the composition is homogeneous, remove from the heat and add a teaspoon of liquid sweetener (or 4 tablespoons of sugar) and a tablespoon of amaretto syrup then mix. We leave the composition aside, without letting it cool.
After an hour, we can take the dough out of the fridge. Preheat the oven to 180 degrees.
Grease with butter a tart shape measuring 24-26cm.
We can spread the dough with the rolling pin, or put it directly in the tray and arrange it with our hands - that's how I did it. After we have arranged the dough nicely in the tray, we prick it from place to place with a fork and cover it with baking paper and put plenty of beans on top.
When the oven is hot, put the tray in the oven and bake for 20 minutes. After 15 minutes, take out the tart and give up the baking paper and the beans. Put the tart back in the oven for another 5 minutes. We can leave the tart for even 8 minutes, to make sure it is well baked.
With the oven from now on, everything is very simple. After the crust has cooled a little, sprinkle the cherries prepared at the base of the tart. Pour the chocolate cream over the cherries and level. Let cool, preferably overnight.
In order for the tart to be easily cut, we insert a knife in hot water, wipe it with a napkin and then we can slice it without problems. Do the same for each slice.