Cherry And Chocolate Cream Tart - cooking recipe

Ingredients

100 g dark chocolate, chopped
150 g chocolate hazelnut spread
12 None rusks
8 None gelatine leaves
400 g whipping cream
600 g full-fat cream cheese
2 tsp vanilla extract
125 g caster sugar
75 g hazelnuts, chopped
2 x 400 g cans black cherries, drained and syrup reserved
35 g cornflour
None None Oil, to grease

Preparation

Lightly grease a 10 inch springform pan. Mix chocolate and chocolate hazelnut spread. Add crushed cookies and stir to coat. Transfer to prepared pan and press in firmly. Chill for 45 mins.
Meanwhile, bloom gelatin in cold water for 5 mins. Beat cream cheese, vanilla extract and 2/3 cup sugar. Whip cream to stiff peaks then fold in. Mix 3 tbsp with bloomed gelatin and heat gently until gelatin melts. Fold back into main mixture then transfer to prepared pan and sprinkle with hazelnuts. Chill for 3 hours.
For the cherry sauce, measure cherry syrup and add enough water to make 2 cups. Mix 4-5 tbsp with cornstarch until smooth. Combine with main cherry mixture then bring to a boil, stirring, until thickened. Add cherries and remove from heat. Let cool for 5-10 mins. Spread over chilled cream layer then chill for another 1 hour 30 mins. Remove from pan and serve.