for 12 pieces

Base

150 g	dark chocolate (70% cocoa), broken into pieces
100 g	butter, cut into pieces
2 tbsp	sugar
120 g	cornflakes
100 g	hazelnut, coarsely chopped

Filling

360 g	plain yoghurt
70 g	sugar
1 parcel	vanilla sugar
5 leaf	gelatine, soaked for approx. 5 mins. in cold water, drained
4 tbsp	water, boiling
2 dl	full cream, beaten until stiff

Cherries

600 g	cherries, pitted
1 tbsp	liquid honey
1 tbsp	unsalted pistachios, coarsely chopped

How it's done

Base

Line the base of a springform pan (26 cm in diameter) with baking paper, grease the sides and line with cling film.

Melt the chocolate and butter in a wide pan over a low heat, add the sugar, stir in the Cornflakes and hazelnuts. Transfer the mixture to the tin and press down gently. Cover and refrigerate for approx. 1 hr.

Filling

Combine the yoghurt, sugar and vanilla sugar. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Refrigerate the mixture until it is just set at the edges, then stir until smooth. Carefully fold in the whipped cream. Pour the mixture onto the cake base. Cover the cake and refrigerate for approx. 3 hrs. until set.

Cherries

Remove the tin frame, slide the cake onto a platter. Mix the cherries with the honey, arrange on top of the cake, sprinkle with the pistachios, serve immediately.

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