Finely grate wholemeal bread. Grate chocolate. Mix with hazelnuts and 2 tablespoons sugar in a baking bowl. Divide evenly into four bowls. Rinse sour cherries with cold water, remove stems, drain and pit. Make in water with 1 packet vanilla sugar for 5 min. Mix in cherry brandy.
Divide two-thirds drained cherries evenly into bowls.
Beat egg yolks, remaining vanilla sugar and remaining 2 tbsp sugar in a baking bowl until creamy. Blend with the curd until smooth. Fold in stiff whipped cream. Fill amount into a piping bag. Spread evenly over the cherries. Place a thick tuff of cream in the center. Cool and serve garnished with the remaining cherries and grated chocolate.
Menu 5/292
Tip: Feel free to use better chocolate – the more delicious the result!
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