Sour Cherry Omelettes with Chocolate Sauce

For the sour cherry omelettes, beat the egg yolks with some of the sugar and vanilla sugar until foamy. Beat the egg whites with the remaining sugar until stiff. Mix together and blend in the flour (gently mix in).

Using a piping bag with a 5-6 mm nozzle, pipe omelets (spirals) 10 cm in diameter onto a baking sheet lined with baking paper. Bake them in a preheated oven at 200 °C for about 8 minutes.

Strain the sour cherries. Boil the juice with sugar and thicken with starch mixed in a little water. Then add the sour cherries and let them cool down.

Remove the baked omelets from the paper and turn them over. Drizzle with kirsch and place a spoonful of sour cherries in the center of each. Mix whipped cream with powdered sugar, kirsch and dissolved gelatine. Use a piping bag to pipe the cream onto the half sour cherry omelet.

For the chocolate sauce, heat the whipped cream, add the chopped chocolate and mix to a homogeneous mass.

Fold the sour cherry omelettes together, cover with chocolate sauce and place in a cold place.

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