Ingredients :
For 12 pieces
5 eggs (size M)
150 grams of flour
25 grams of cocoa powder
1 pinch of salt
50g caster sugar
100 grams of butter
1 glass (720 ml) of cherries
1 sachet of “vanilla flavor” powdered sauce (for cooking)
1000 g cottage cheese (40% fat)
100g cornstarch
150 grams of sugar
1 vanilla pod
200g bittersweet couverture
120g whipped cream
20g coconut fat
bold for form
flour for the work surface
baking paper
dried peas
aluminum foil
Preparation: 120 minutes: very easy
Grease a springform pan (26 cm Ø). Separate 1 egg. For the shortcrust pastry, combine the flour, cocoa, salt and icing sugar in a bowl. Add the egg yolk and the butter in pieces. Knead first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Roll out in a circle (about 26cm in diameter) on a floured work surface. Spread the bottom of the mold with. Refrigerate for about 30 minutes.
Drain the cherries and reserve the juice. Mix 4 tablespoons of cherry juice and sauce powder until smooth. Bring the remaining cherry juice to a boil, remove the pan from the heat and stir in the powdered sauce. Return to the hot stove and cook, stirring, for about 1 minute. Stir in the cherries. Pour into a bowl, cover with aluminum foil directly on the cherry compote and let cool.
Line the dough with parchment paper. Place the dried peas on top and cook in the preheated oven (electric cooker: 175°C/fan: 150°C/gas: see manufacturer) for 12 to 15 minutes. Withdraw. Remove the dried peas and parchment paper and let the dough cool.
Wrap the outside of the springform pan tightly several times with aluminum foil. Cut the vanilla pod in half lengthwise. Scratch the mark with the back of a knife. Mix cottage cheese, remaining eggs, starch, sugar and vanilla pulp with hand mixer until smooth. Spread half of cheese mixture evenly over shortcrust pastry. Drop the cherry compote on top, evenly distribute the rest of the cheese mixture on top and smooth. Place the springform pan in a roasting pan filled with hot water so that the pan is about 2.5 cm high in the water. Bake in a hot oven at constant heat for about 45 minutes. Remove from the oven and let cool on a wire rack for about 2 hours.
Chop the bittersweet couverture. Boil the cream and the coconut oil. Remove the pan from the fire. Add the chocolate and melt while stirring. Remove the cake from the pan, tighten it in a cake ring and spread the chocolate frosting evenly over it. Chill the cake for approx. 1 hour. Carefully loosen the cake ring, cut the cake into pieces and serve.
