Black Forest Cherry Tart
This plant-based Black Forest cherry tart is a decadent dessert that combines rich chocolate and a luscious vegan cream filling. It’s a stunning treat that’s as delicious as it is elegant. Perfect for special occasions or when you want to indulge in a little plant-based luxury!
Ingredients
(SERVINGS: 8-10)
For the sponge dough:
- 1 ½ cup flour
- ½ cup baking cocoa
- 1 cup sugar
- 1 cup sparkling water
- ½ cup rapeseed or sunflower oil
- 1 tsp. baking powder
- 2 tsp. vanilla extract
For the filling:
- 3 ½ cups plant-based whipped cream
- 1 jar of sour cherries
- 1 cup cherry juice from the sour cherries
- 3 tbsp. cornstarch
For the decoration:
- 16 cherries from the cherry jar
- 1 ¼ cup vegan dark chocolate, chopped
Preparation
- Preheat oven to 350ºF. Grease and flour a springform cake tin.
- In a large bowl, mix the flour, sugar, vanilla extract, cocoa and baking powder. Gradually stir in the oil and sparkling water with a whisk until the dough is lump-free.
- Pour into the prepared cake tin and bake for 25 minutes in the preheated oven. Then, leave to cool completely.
- Once cooled, cut the cake into thirds so you have three circular layers of cake.
- Drain the sour cherries well and set 16 aside.
- Mix the starch with 3 tablespoons of cherry juice until smooth. Bring the remaining juice to a boil and stir in the starch mixture until it thickens. Add the cherries and spread the compote over the bottom sponge base. Leave it to cool completely.
- Spread a third of the whipped cream over the cherry compote, place the middle base on top and spread with another third of the cream. Place the top layer on top and cover the cake with the rest of the cream.
Optional: Pipe on cream rosettes. Chop the dark chocolate into fine shavings and decorate the cake with the 16 remaining cherries.
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