Sour cherry and Madagascan chocolate jalousie recipe

• 600 g (21.2oz) ready roll puff pastry
• 30 g (1.1oz) ground almonds
• 200 g (7.1oz) good quality Madagascan dark chocolate
• 350 g (12.3oz) frozen cherries
• 1 tbsp cherry brandy
• 1 cup brown caster sugar for dusting
• 3 egg yolks
• 1 whole egg (beaten)
• 400 ml (14.1fl oz) double cream
• 1 cup unsalted butter

1. Melt all of the chocolate in a bain-marie then remove from heat.
2. Add your ground almonds, cream, brandy and egg yolks (Tip: it is easiest to put little chox into the egg yolks first, mixing all the while - that way they won't split)
3. Butter and line a baking tray with parchment.
4. Roll out your first sheet of pastry to a thickness of around 2mm and lay on tray.
5. Cut to size so that your edges slightly overlap the tray, then egg wash the edges with the beaten egg.
6. Roll a second sheet of pastry to same thickness, fold lengthways and, with scissors, make diagonal cuts down the fold.
7. Open the sheet of pastry out and you should have a chevron pattern in middle.
8. Empty your carton of cherries in to the pastry lined baking tray, pour in the chocolate mix then gently place your chevron lid on top.
9. Gently squeeze around edges and cut off excess pastry.
10. Egg wash and dust with golden sugar.
11. Bake at 200C for 40-45 minutes until top is golden brown.
12. Serve warm with vanilla ice cream.

ground almonds, chocolate, frozen cherries, brandy, brown caster sugar, egg yolks, egg, cream, unsalted butter

Taken from www.lovefood.com/guide/recipes/23135/sour-cherry-and-madagascan-chocolate-jalousie-recipe (may not work)