RECIPE: Chocolate cakes with candied cherries

Ingredients (for 6-8 pieces):

BISCUIT BASE:

• 150 g of McVitie´s Digestive biscuits
• 80 g of butter

CREAM:

• 300 g of mascarpone cheese
• 100 g of cream for whipping (unsweetened)
• 50-70 g of sugar (depending on how sweet you like)
• 100 g Lindt Excellence Mild chocolate with 70% cocoa

• Amarena Fabbri whole candied cherries in syrup

Preparation:

1. Put the biscuits in a freezer bag and finely crush them with a meat mallet.
2. Melt the butter in a pot warm it, then add to the biscuits and mix well.
3. Fill silicon muffin molds with biscuits, and press well. Put 2 spoons of mixture in each.
4. Bake at 180°C in a well-heated oven for 10 minutes.
5. In the meantime, melt the chocolate on steam.
6. In one bowl, beat the cream into a firm whip with a mixer, in the other one, briefly mix mascarpone cheese with sugar.
7. When the chocolate has melted, leave it to cool.
8. Mix the chocolate into the cheese then gently stir the whipped cream with the spatula.
9. Put the cream in each biscuit mold, all the way to the top, and then level the tops with a knife.
10. Put everything in the freezer for an hour.
11. Put the candied cherries in a pot and simmer to thicken the liquid. You won't need more than 5 minutes.
12. Carefully remove the pastries from the molds and cover each with candied cherries.
13. Keep in the refrigerator.
14. Serve cold.
 

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