Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert
Prep:45 mins
Serves 10
375g pack sweet shortcrust pastry, roughly chopped4 tbsp cocoa powder1 tsp vanilla extract50g plain flour, plus extra for dusting3 large eggs, 1 separated75g dark chocolate, broken up75g milk chocolate, broken up50g butter, diced140g jam85g golden caster sugarcouple of handfuls fresh cherries, pitted, plus extra to serveicing sugar, to servecrème fraîche, to serve
STEP 1Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.STEP 2Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.STEP 3Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over – but not touching – a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar – they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.STEP 4Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.
