EN Chocolate cherry cups

Rz Chocolate-cherry-cups 02

Ingredients for the dough:

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6eggs
120 gsugar
1 pkt.vanilla sugar
somelemon zest
1 pinch ofsalt
150 gflour
40 gcocoa
1/2 tspbaking powder
120 gmelted butter

Ingredients for the cherry compote:

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1 jarsour cherries
2 tbspcornflour
100 gcinnamon sugar

Ingredients for the cream:

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1 pkt.custard powder
500 mlmilk
4 tbspsugar
250 gcream
1/2 pktSTÄDTER whipped cream fix neutral
1 dashcherry brandy

Preparation

Working time: approx. 45 Minuten        Baking time: approx. 15 Minuten
 

Preparing the dough:
Beat the eggs, sugar, vanilla sugar, lemon zest and salt until light and creamy.
Mix the flour with the cocoa and the baking powder and carefully fold into the egg and sugar mixture. Briefly stir in the melted butter and put the finished dough into the greased and floured baking mould. Bake in a pre-heated oven. After baking, leave the baking mould to cool for 5-10 minutes and then turn out onto a cooling rack.


Preparing the cherry compote:
Pour the sour cherries through a sieve, collect the juice and put it into a pan.
Siphon off 3 tbsp. of juice and mix with the cornflour. Bring the rest of the juice to the boil with the cinnamon sugar and bind it with the cornflour. Mix in the sour cherries and add 1 tbsp. to each cake cup.


Preparing the cream:
Prepare the custard powder with the milk and sugar, in accordance with the instructions. Cover the custard with a transparent film and stand it in the fridge for 2 hours. Whip the cream, prepare the STÄDTER whipped cream fix neutral in accordance with the instructions and fold in the whipped cream. Then fold the custard into the whipped cream and add cherry brandy to taste. Put the cream into a piping bag with a star-shaped nozzle or a small nozzle and fill the prepared cake cups with it. Decorate with some chocolate decoration and fresh cherries, as desired, and serve.


Baking time:
Bake it at 180 °C top/bottom heat (170 °C fan) for approx. 15 minutes.