Cherry mole cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Break chocolate into pieces and melt in a hot water bath.

2. 2

   Cream 150 g butter, 150 g sugar, 1 vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Stir in chocolate. Mix 275 g flour, baking powder and cocoa and stir in alternately with the milk.

3. 3

   Fill the dough into the springform pan and smooth it down. Bake in a hot oven for about 30 minutes. Take out and let cool down in the tin.

4. 4

   Drain the cherries in a sieve, collecting the juice. Fill up the juice with water at 1⁄2 l Stir pudding powder, 3 tbsp. sugar and 6 tbsp. juice until smooth. Boil up the rest of the juice. Stir the mixed pudding powder into the boiling juice, bring to the boil and boil at least 3 tbsp.

5. 5

   Simmer for a minute. Remove from heat, stir in cherries. Let cool for about 10 minutes.

6. 6

   Cut off just 1⁄3 of the bottom horizontally and crumble roughly. Place the lower cake base on a cake plate. Spread the cherries evenly on the cake base, let them cool down.

7. 7

   Whip the cream with the whisks of the mixer until stiff, pouring in 2 vanilla sugars and cream stiffener. Spread the cream on the cherries and the edge of the cake. Spread the cake crumbs on the cream.

8. 8

   Put the mole in the middle of the cake.

Nutrition Facts

KCAL
390 kcal

CARBS
41 g

FATS
22 g

PROTEINS
5 g