Cherry-bowl cake with chocolate glaze (diabetics)

Name: Cherry-bowl cake with chocolate glaze (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (370 ml) morello cherries (suitable for diabetics); 160 g Butter; 60 g Diabetic sweetness; 3 Eggs (size M); 240 g Flour; 60 g crushed almonds; 1 TEASPOON Baking Powder; 1 TEASPOON Cinnamon; 1/8 l Milk; 100 g Dark chocolate; 1 TABLESPOON Coconut oil; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (370 ml) morello cherries (suitable for diabetics)
160 g Butter
60 g Diabetic sweetness
3 Eggs (size M)
240 g Flour
60 g crushed almonds
1 TEASPOON Baking Powder
1 TEASPOON Cinnamon
1/8 l Milk
100 g Dark chocolate
1 TABLESPOON Coconut oil
7-10 Tbsp Grease

Directions

1
Drain the morello cherries. Cream butter and diabetic sweetness. Stir in eggs one after the other. Mix flour, almonds, baking powder and cinnamon. Alternately stir the flour mixture with the milk into the egg cream. Fold in the cherries.
2
Put the dough into a greased pancake tin (approx. 1 litre capacity). Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Let the cake cool down a little. Then turn out and let it cool down completely. Chop the chocolate and melt with coconut oil over a warm water bath. Spread evenly over the cake and leave to dry