Black forest chocolate tart

Eat, drink and be cherry with this Black forest chocolate tart.

Recipe «Black forest chocolate tart» presented in category Recipes / Coctails, to prepare this dish you will need no more 3 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 x 180g blocks dark chocolate, chopped, 2 tbsp Dutch-processed cocoa, 600ml thickened cream, 2 x 250g packets Arnott's Choc Ripple biscuits, 175g butter, melted , 415g can stoneless black cherries in syrup, drained, 284g jar black cherry jam, 1.8 litres wildberry frozen yoghurt , Grated dark chocolate, to decorate, Maraschino cherries or fresh cherries, to decorate.

Ingredients:

• 2 1/2 x 180g blocks dark chocolate, chopped 
• 2 tbsp Dutch-processed cocoa 
• 600ml thickened cream 
• 2 x 250g packets Arnott's Choc Ripple biscuits 
• 175g butter, melted 
• 415g can stoneless black cherries in syrup, drained 
• 284g jar black cherry jam 
• 1.8 litres wildberry frozen yoghurt 
• Grated dark chocolate, to decorate 
• Maraschino cherries or fresh cherries, to decorate 

Instructions

1. Place dark chocolate, cocoa and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth and combined. Refrigerate for 2 hours or until cold, but not set.
2. Place biscuits in the bowl of a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over the base and sides of a 6cm-deep, 22.5cm round (base) loose-based fluted flan tin. Refrigerate for 15 minutes.
3. Meanwhile, place cherries on paper towel. Pat dry to remove any excess liquid. Quarter cherries.
4. Spoon jam over biscuit base. Using an electric mixer, beat chocolate mixture until pale in colour and soft peaks form. Fold through cherries. Spoon over cherry jam. Refrigerate for 2 hours or until just set.
5. Top tart with scoops of frozen yoghurt, grated chocolate and fresh or maraschino cherries. Serve immediately.