Black Forest Tart

To prepare the soft chocolate tart, take the butter out of the refrigerator and ensure it is soft before starting the preparation. At this point, chop the dark chocolate, place it in a bowl 1, and melt it in the microwave; just turn it on for a few seconds at a time and stir the chocolate so it doesn't burn. Alternatively, you can melt it in a bain-marie. Add the butter in cubes 2 and stir vigorously to fully incorporate the butter with the chocolate 3.

Set the chocolate aside and start whipping the eggs, adding the sugar little by little 4. It will take about 10 minutes to obtain a light and fluffy mixture. At this point, also add the chocolate and butter mixture 5. Continue to work everything at medium speed 6.

Then sift the flour directly into the bowl along with the baking powder 7 and incorporate them with the electric beaters 8.

As soon as you have obtained a uniform mixture, transfer it into a smart mold that is 11 inches at the top and 9.5 inches at the base, previously buttered and floured 10. Level the surface 11 and bake in a preheated static oven at 350°F for 30 minutes. Once the cake is baked (always do the toothpick test), take it out of the oven 12.

Let it cool slightly and then flip it onto a serving plate. Gently lift the mold and let it cool 13. At this point, whip the cream together with the powdered sugar 14. Then transfer it to a piping bag. Squeeze some onto the base 15

and level it on the surface using a spatula 16 17. Then, still with the cream in the piping bag, start decorating the circumference of the cake 18.

We created small waves 19, but if you prefer, you can also create simple tufts 19. Make shavings from the dark chocolate 20 and place them in the center of the cake 21.

Decorate with sour cherries 22 and sprinkle with powdered sugar 23 before serving your cake 34.