Black Forest Truffle Tart by Marike van Beurden Gluten free chocolate cake, cherry marmalade and vanilla chocolate ganache Cake dough Chocolate Venezuela 175 g Butter 105 g Sugar 80 g Eggs 175 g Method Melt butter and chocolate Mix the eggs and sugar, mix both mixtures together Count 500 g for each big tart Bake at 160C for 25min Chocolate & Cherry Cream Cream 110 g Cherry puree 110 g Chocolate 65% 130 g Yolks 45 g Sugar10 g Milk chocolate 60 g Method Cook the cream, puree, yolks and sugar till 82C Add the chocolate Spread out over the cherries and vanilla mousse when slightly frozen Decorate with the chocolate curls and cacao powder Cherry Marmalade IQF sour cherry 400 g Sugar 40 g Pectine NH 5 g Method Warm up the cherries, premix the pectin with the sugar, add this mixture at 40C Cook all ingredients together *Cooking Appliance: Oven 400 series BO 470
