Ingredients
Chocolate biscuit
flour
130g
4.55oz
0.52cup
8.71tbsp
sugar
130g
4.55oz
0.52cup
8.71tbsp
cocoa
40g
1.40oz
2.68tbsp
baking soda
0.5tsp
salt
0.5tsp
egg
1pc
vanilla
vegetable oil
30g
1.01fl oz
butter
30g
1.05oz
2tbsp
milk
150g
5.07fl oz
apple vinegar
0.5Tbs
The cream
heavy sour cream
500g
17.50oz
2cup
33.50tbsp
powdered sugar
4Tbs
vanilla
cream thickener
Cherry filling
frozen cherries
400g
14oz
1.60cup
26.80tbsp
cornstarch
2Tbs
sugar
70g
2.45oz
0.28cup
4.69tbsp
Method
Chocolate biscuit
All the ingredients should be at room temperature.
- Mix the dry ingredients.
- Add the egg, milk, oil and butter, and whip for several minutes at medium speed.
- Add the vinegar, and whisk for a couple more minutes.
- Bake in the oven preheated to 347F (175C) until a dry skewer.
- Cool, wrap the biscuit in cling film, and refrigerate (better overnight).
The cream
Combine all the components, and whip.
Cherry filling
- Mix the cherries with sugar, and put over the heat. * Here you can also rub 1/4 tonka bean for piquancy.
- Mix the starch with a little water, and add to the cherries.
- Bring the cherries to a boil over a medium heat, stirring. Boil for 2 minutes.
Assemble the desserts. Leave in the fridge for several hours.
* P.S. You may use any fresh fruits or berries instead of cherry filling.
