Cherry And Chocolate Cream Tart

• 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

1. 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.
2. 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.
3. 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.

dark chocolate, chocolate hazelnut spread, rusks, gelatine, whipping cream, fullfat cream cheese, vanilla, caster sugar, hazelnuts, black cherries, cornflour, oil

Taken from recipes-plus.com/api/v2.0/recipes/18524 (may not work)