Black Forest Cherry Layered Dessert
Ingredients
Brownies
- 200 g dark chocolate
- 125 g softened butter
- 1 packet vanilla sugar
- 3 eggs
- 200 g brown sugar
- 150 g all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- 1 tbsp cocoa powder
Cherry compote
- 1 jar (about 350g net weight) sour cherries in syrup with juice
- 2 tsp cornstarch
- 2 tbsp powdered sugar
Quark cream
- 400 g heavy cream
- 250 g low-fat quark
- 4 tbsp powdered sugar
Preparation
Melt dark chocolate with butter in a double boiler. Let cool slightly. Whisk vanilla sugar, brown sugar, and eggs together. Add the chocolate-butter mixture and whisk. Mix flour with baking powder, salt, and cocoa powder, then stir into the remaining batter. Grease a brownie pan (28.5x23 cm)
Preheat oven to 180°C (convection: 160°C). Pour batter into the pan and bake in the preheated oven for about 20-25 minutes. Let brownies cool completely. Then take 1 tablespoon of the brownies per glass and break into small pieces. Place in dessert glasses (about 125ml capacity)
For the cherry compote, drain the jar of sour cherries over a sieve to catch about 400ml of juice. Pour the juice into a pot. Mix about 2 tablespoons of the juice with cornstarch and powdered sugar until smooth. Heat the remaining juice in the pot. Add the cornstarch-juice mixture and bring to a boil until it begins to thicken. Add the drained cherries and stir well. Let cool slightly
Whip the cream until stiff and mix with quark and powdered sugar. Place 1-2 tablespoons of the cherry mixture on the brownie pieces in the glass. Fill a piping bag with the cream-quark mixture. Pipe a layer of cream on the cherry mixture. In this way, fill each dessert glass with another layer. Chill the dessert glasses until serving
