Black Forest tartlets

1.

Line the hollows of a muffin tin (for 12 pieces) with paper cases. Melt butter over low heat, leave to cool. Separate eggs. Beat egg white and a pinch of salt until stiff, sprinkling in sugar and 1 packet of vanilla sugar.

2.

Beat the egg yolks in one by one. Sieve the flour, cocoa and baking powder on top, fold in. Fold in the liquid butter. Spread into the molds. Bake in the preheated oven (electric oven: 175 ° C / fan: 150 ° C / gas: level 2) for 15–20 minutes.

3.

Let cool down.

4.

Peel fine rolls from the chocolate with a peeler. Remove the muffins from the paper cases. Cut a lid (upper third) from each muffin. Sprinkle 1 teaspoon of kirsch on each muffin base.

5.

Spread the jam on top except for 2 tbsp.

6.

Whip the cream until stiff while drizzling in 3 sachets of vanilla sugar. Fill into a piping bag with a small perforated nozzle. Sprinkle a layer on the jam. Put the lid on. Strain the jam through a sieve.

7.

Decorate muffins with cream tuffs, jam and chocolate rolls.