The well-known combination of chocolate, cherries and cream also works perfectly as a dessert in a glass. First you bake a light chocolate sponge, make a fresh cherry compote and whip a creamy quark cream. Then you build everything up layer by layer.
The result is a festive dessert with the same recognisable flavours as a Schwarzwälder Kirschtorte, but without having to assemble a whole cake.
Preheat the oven to 160 °C fan. Line the base of a 26 cm springform tin with baking parchment.
Whisk the eggs with the water for about 3 minutes until light and fluffy. Add the sugar little by little while continuing to whisk.
Mix the flour, cornflour, cocoa powder and baking powder. Sift this mixture over the egg mixture in batches and gently fold or mix it in. Stop as soon as the batter is smooth.
Pour the batter into the springform tin and bake the sponge for about 35 minutes. Leave to cool completely.
Drain the cherries and reserve the juice. Set 8 nice cherries aside for garnishing.
Mix the cornflour with 6 teaspoons of the cherry juice to a smooth paste. Bring the rest of the juice to the boil and stir in the cornflour paste.
Let it simmer gently for about 1 minute until the juice thickens. Take the pan off the heat and fold in the remaining cherries. Leave the compote to cool.
Whip the cream with the vanilla sugar until stiff.
Mix the quark with the sugar and then gently fold in the whipped cream. You want a light, smooth cream.
Break the cooled chocolate sponge into rough pieces.
Divide half of the sponge between the dessert glasses and sprinkle with a little kirsch or cherry juice. Then spread half of the cherry compote over the top and finish with a layer of the quark cream.
Repeat these layers with the remaining ingredients.
Garnish each glass with dark chocolate shavings and one of the reserved cherries.
Serve immediately or chill the glasses briefly so the layers get properly cold.
Make the chocolate sponge and cherry compote in advance. Then all you have to do later is assemble the dessert. Use nice, clear glasses so that the different layers stay clearly visible. For a pronounced grown-up flavour, you can use kirsch. For children or an alcohol-free version, cherry juice is a good alternative. Don't assemble the dessert too far in advance if you want the sponge to stay light. Store the separate components covered in the fridge. It is best to serve the assembled dessert on the same day.
| Calories | 473 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 56 g |
| Fat | 22 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
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