Black Forest cherry cake

Name: Black Forest cherry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Dark chocolate; 125 g Butter; 4 Eggs (size M); 125 g + 4 tablespoons sugar; 1 pinch Salt; 150 g Flour; 2 TEASPOONS Baking Powder; 3 TABLESPOONS cherry brandy; 1 kg Sweet cherries; 150 ml Cherry nectar; 1 package Raspberry-flavoured red fruit jelly powder; 200 g Whipped cream; 2-3 TABLESPOONS Chocolate shavings "Dark"; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Dark chocolate
125 g Butter
4 Eggs (size M)
125 g + 4 tablespoons sugar
1 pinch Salt
150 g Flour
2 TEASPOONS Baking Powder
3 TABLESPOONS cherry brandy
1 kg Sweet cherries
150 ml Cherry nectar
1 package Raspberry-flavoured red fruit jelly powder
200 g Whipped cream
2-3 TABLESPOONS Chocolate shavings "Dark"
7-10 Tbsp Fat and flour

Directions

1
Break chocolate into pieces. Melt butter and chocolate in a bowl over a warm water bath. Beat the eggs, 125 g sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Slowly stir in the chocolate butter. Mix flour and baking powder and stir in. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour.
2
Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the edge, flatten the middle a little and let it cool down. Drizzle the base with cherry brandy. Wash the cherries and put some aside for decoration. Remove stalks and stones from the remaining cherries. Simmer 100 ml cherry nectar, 3 tbsp sugar and cherries for about 4 minutes. Stir groats powder and 50 ml nectar until smooth and stir into the cherries with a wooden spoon. Simmer the cherries for about 1 minute, then place them on the chocolate base. Put the cake in a cool place. Whip the cream and 1 tbsp. sugar until stiff and fill into a piping bag with perforated spout.
3
Simmer 100 ml cherry nectar, 3 tbsp sugar and cherries for about 4 minutes. Stir groats powder and 50 ml nectar until smooth and stir into the cherries with a wooden spoon. Simmer the cherries for about 1 minute, then place them on the chocolate base. Put the cake in a cool place. Whip the cream and 1 tbsp. sugar until stiff and fill into a piping bag with perforated spout. Pour cream in small tuffs onto the cold compote, then sprinkle with chocolate shavings and decorate with cherries. Keep cold until serving
4
1 3/4 hours waiting time