Black Forest cherry cake
very easy
75 mins
75 mins
Ingredients
- 350 g Dark chocolate coating
- 100 g Butter
- 6 Eggs (size M)
- 200 g + 2 tablespoons sugar
- 1 package Vanillin sugar
- 400 g ground hazelnuts
- 1 TEASPOON Baking Powder
- 300 g frozen sour cherries
- 350 g Whipped cream
- 2 TABLESPOONS Cherry Jelly
- 1-2 TABLESPOONS cherry brandy
- 7-10 Tbsp Cocoa powder
- 7-10 Tbsp Fat and ground hazelnuts
Directions
- 1
Chop 150 g chocolate for the base. Melt butter and chocolate over a hot water bath. Separate the eggs. Whisk the egg yolks, 200 g sugar and vanilla sugar until white-creamy.
- 2
Mix nuts and baking powder. Beat the egg whites until stiff.
- 3
Stir the chocolate butter into the egg yolk mixture. Fold in the beaten egg white and nut mixture one after the other. Pour into a greased springform pan (26 cm Ø) sprinkled with nuts. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
- 4
manufacturer) bake for about 35 minutes.
- 5
Defrost the cherries at room temperature. For the chocolate icing, chop 200 g chocolate. Melt 150 g whipped cream and chocolate over a hot water bath. Mix chocolate and cream well, remove from the water bath.
- 6
Mix jelly and cherry brandy. Drain cherries well, add jelly and turn cherries in it.
- 7
Take the cake out of the oven, let it rest for about 10 minutes, loosen the edge of the mould and let it cool down on a cake rack. Whip 200 g cream until stiff, while pouring in 2 tbsp. sugar.
- 8
Cut the cake in half horizontally. Spread the cream on the lower cake base. Spread cherries on top. Place the upper cake layer on top and press down gently. Spread the chocolate cream on the cake and let it dry.
- 9
Dust with cocoa.
Nutrition Facts
500 kcal
33 g
38 g
8 g
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