Imported from the web

Cherry Rocher Slices

Name: Cherry Rocher Slices
Prep time: 45 min
Cook time: 30 min
Total time: 255 min
Yield: 10 servings
Cuisine: European
Ingredients: 150 g dark chocolate (70%) (for the chocolate shell); 10 g rapeseed oil (for the shell; add cautiously as needed); 400 g cherries (fresh or frozen); 50 g sugar (for the cherry layer); 20 ml lemon juice; 15 g cornstarch (for the cherry layer); 20 ml water (for mixing the cornstarch); 280 g plain flour (for the sponge cake); 15 g cornstarch (for the sponge cake); 5 g baking powder; salt (a pinch); 170 g soy milk; 4 g apple cider vinegar; 6 g vanilla paste (for the sponge cake); 45 g vegan butter; 45 g rapeseed oil; 120 g granulated sugar; powdered sugar (for dusting); 150 g plant-based whipping cream; 100 g vegan milk chocolate; 170 g vegan mascarpone; 80 g hazelnut butter; 5 g vanilla paste (for the hazelnut cream); 10 g cocoa powder (for soaking the sponge); 10 g sugar (for soaking the sponge); 90 ml hot water; 30 ml hazelnut or almond liqueur (optional)

Recipe by Surová dcérka @surovadcerka · Facebook

Imported by Róbert Borovský on SeeMeCook

A layered dessert with a crunchy chocolate shell, cherry filling, sponge cake, and hazelnut cream. The sponge is soaked in hot cocoa; the dessert is chilled so it can be sliced neatly.

10 servings255 minEuropean

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Ingredients

150 g dark chocolate (70%) (for the chocolate shell)
10 g rapeseed oil (for the shell; add cautiously as needed)
400 g cherries (fresh or frozen)
50 g sugar (for the cherry layer)
20 ml lemon juice
15 g cornstarch (for the cherry layer)
20 ml water (for mixing the cornstarch)
280 g plain flour (for the sponge cake)
15 g cornstarch (for the sponge cake)
5 g baking powder
salt (a pinch)
170 g soy milk
4 g apple cider vinegar
6 g vanilla paste (for the sponge cake)
45 g vegan butter
45 g rapeseed oil
120 g granulated sugar
powdered sugar (for dusting)
150 g plant-based whipping cream
100 g vegan milk chocolate
170 g vegan mascarpone
80 g hazelnut butter
5 g vanilla paste (for the hazelnut cream)
10 g cocoa powder (for soaking the sponge)
10 g sugar (for soaking the sponge)
90 ml hot water
30 ml hazelnut or almond liqueur (optional)

Steps

1
Prepare the pan and line it with parchment paper.
2
Melt the dark chocolate. Stir in the rapeseed oil; if the chocolate is too thick, add the oil cautiously so it does not become too runny.
3
Pour the chocolate into the lined pan. Tilt the pan so the chocolate evenly coats the bottom and sides, then let the shell set in the refrigerator.
4
Briefly simmer the cherries, sugar, and lemon juice in a saucepan so the cherries retain their shape.
5
Mix the cornstarch with the water. Add it to the cherries and simmer briefly until the mixture thickens. Leave to cool.
6
Bake the sponge cake using the listed ingredients and leave it to cool.
7
Prepare the hazelnut cream as a ganache using the plant-based cream and vegan milk chocolate; stir in the vegan mascarpone, hazelnut butter, and vanilla paste.
8
Mix the cocoa powder and sugar with the hot water. If using liqueur, stir it in.
9
Soak the sponge in the hot cocoa mixture. Vegan cookies are a suitable alternative.
10
Layer the prepared components inside the chocolate shell.
11
Chill the dessert for at least 3 hours or overnight. If you are short on time, you can chill it quickly in the freezer.

Notes

The post text states that the recipe continues in the comments, which are not provided here. Details about the ingredient ratios and baking of the sponge cake, the exact cream preparation, the pan size, and the temperatures are missing; the related steps are therefore uncertain. The video also mentions raspberries as a possible fruit alternative.