| Mix the margarine with the flour and salt to a shortcrust pastry, roll it out to a thin base, and lay it in a springform pan, raising the sides. Bake at 175°; C for about 45 minutes. Carefully remove from the pan and let it cool completely. Mix the chocolate cake according to instructions and spread it smooth in the springform pan. Bake it according to instructions. Refrigerate, then whip the Soyatoo!. Scatter cream stiffener on the shortcrust base, drain the cherries, keeping the juice, and spread them on the base. Spread about 1/3 of the Soyatoo! on the cherries and smoothen it. Place the chocolate cake on top. Take 3 tbsp. of the cherry juice and dissolve the agar agar in it. Mix the rest of the cherry juice with the sugar (use more, if desired...), bring it to the boil, stir in the agar agar and let it simmer for 3-5 minutes. Let it cool, until the mixture starts to set. Spread it on the chocolate cake. Spread the rest of the Soyatoo! on top and sides of the cake. Decorate with vegan chocolate flakes. |
