Stir well the cake magic, almond powder, eggs, cocoa powder and melted butter and chill the dough for about 30 minutes.
Either line the bottom of a springform tin with baking paper or grease the pan and roll the dough on the bottom using some bamboo fiber (this is done most easily with your hands). I used a silicone mould – there’s no need to grease the form or line with baking paper
Bake the base at 175° C for about 20 minutes. Allow to cool on a wire rack and place into the form again!
Meanwhile, prepare the cherry filling. Bring the cherry juice from the glass to the boil, take the saucepan from the cooker and stir in the pudding powder – add the kirsch! Bring to the boil again while stirring, then fold in the cherries and mix well. Allow the filling to cool down, so that it’s nice and firm!
For the cheese cake batter, mix eggs, curd cheese, crème fraîche and sweetener. Add the pudding powder teaspoon by teaspoon and mix thoroughly.
Now pour half of the cheese cake batter onto the baked shortcrust base. Put dollops of the cherry filling on top and lay over the remaining cheese cake batter.
Bake at 160° C (fan) for about 60 minutes.
Take the cake out of the oven and allow to cool (until lukewarm or cold).
For the chocolate icing, heat up the cream, briefly boil it up, take the saucepan from the cooker and stir in the chocolate magic! Pour onto the cake! CAUTION – the cake should still be in the mould or place a baking frame around it. The chocolate would run down when still warm!
If you wish to enjoy your cake while still warm, simply let cool the icing a little bit, then cut the cake! The icing will still be a little runny, but it simply tastes great this way! If you don’t like that, just allow to cool down in the fridge! Please find picture of both options and a short how-to video below!
Nutritional values per portion ( 12pcs)