Sour cherry and Madagascan chocolate jalousie recipe

1. 1

   Melt all of the chocolate in a bain-marie then remove from heat.

2. 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. 3

   Butter and line a baking tray with parchment.

4. 4

   Roll out your first sheet of pastry to a thickness of around 2mm and lay on tray.

5. 5

   Cut to size so that your edges slightly overlap the tray, then egg wash the edges with the beaten egg.

6. 6

   Roll a second sheet of pastry to same thickness, fold lengthways and, with scissors, make diagonal cuts down the fold.

7. 7

   Open the sheet of pastry out and you should have a chevron pattern in middle.

8. 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. 9

   Gently squeeze around edges and cut off excess pastry.

10. 10

    Egg wash and dust with golden sugar.

11. 11

    Bake at 200C for 40-45 minutes until top is golden brown.

12. 12

    Serve warm with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.