How to prepare Chocolate dessert with cherries and Amaretto.

Chocolate dessert with cherries and Amaretto recipe.😊

Necessary products:

200 grams of soft butter
200 grams of sugar
1 packet of vanilla sugar
4 Big Eggs
1 tablespoon of liqueur Amaretto
100 grams of flour
50 grams of natural cocoa
1 tablespoon of coffee ground
300 grams of boneless cherries
2 tablespoons of liqueur Amaretto

For glaze:

150 grams of dark chocolate
150 grams of milk cream
2 tablespoons of liqueur Amaretto

For decoration:

150 ml of cream
2 tablespoons of mascarpone
3 tablespoons of powdered sugar
cherries
grated chocolate

Preparation:

Prepare a baking mold with a diameter of 25 centimeters. Put baking paper on the bottom and grease the walls with a little oil.
Turn the oven to 180 ° C.
Discard the cherries and mix them with the Amaretto liqueur.

Beat the butter, sugar and vanilla sugar with a mixer for 3-4 minutes. Add the eggs one by one, then break each one again until it is fully absorbed by the mixture. Add also the liqueur Amaretto.

Mix in a small bowl of flour, cocoa, coffee and baking powder. Sift the dried products directly onto the egg and butter mixture. Stir gently with a silicone spatula until you get a smooth dough.
Finally, add the cherries and stir until they are evenly distributed.
Pour the dough into the mold and flatten it.

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Place the tray in the preheated oven and bake for 40 minutes.
To be a flat-faced pastry after cooking, the cherries must be evenly distributed in the dough, otherwise it becomes wavy and mine was. This is quite easy to correct. When the pastry cools down, with a large and sharp bread knife, the dough is cut out very little on the surface so that it is level. This is because the amount of cherries is quite large and in some places weigh more, but at the same time make the dessert very juicy and light to eat, despite the amount of butter that may seem very at first glance.

While waiting for the pastry to cool, prepare the chocolate gourmet with Amaretto by chopping chocolate in a comfortable bowl and warm the cream to boiling. Pour the hot cream over the chocolate and leave the mixture for 1 minute. Then mix with a kitchen wire to a smooth cream. Finally, add the Amaretto and stir again.

Move the pastry on a serving table.
Once the marsh is ready and cool, put a ring to make cakes around it or acetate foil. Pour ginseng while still warm. Tilt the plate on all sides to spread evenly.
Leave it in the fridge for 1 hour.
Then remove the ring and decorate the sweets with whipped cream with mascarpone and powdered sugar. Sprinkle with grated chocolate and put the cherries.