Chocolate cake with Amarena cherries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Heat 500 g cream in a saucepan, remove from heat. Coarsely chop 300 g of chocolate coating, add to the hot cream and dissolve in it while stirring. Pour the chocolate cream into a mixing bowl and allow to cool for approx. 15 minutes, then chill for approx. 2 hours

2. 2

   Coarsely chop 250 g of chocolate coating and melt in a bowl over a warm water bath. Remove from the heat and allow to cool slightly. Cream fat, 125 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Let the chocolate coating shrink while stirring. Mix flour and baking powder and stir in briefly

3. 3

   Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Take the cake out of the oven, remove from the edge of the tin and let it cool down on a cake rack for about 1 hour

4. 4

   Drain the cherries in a sieve, collecting the juice. Roughly chop about half of the cherries. Stir the chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Fold in chopped cherries

5. 5

   Cut the bottom in half horizontally. Place a cake ring around the lower cake base and spread with the chocolate cream. Place the cake lid on top. Put the cake in a cool place for about 1 hour.

6. 6

   Whip 300 g cream until stiff, adding 1 tablespoon of sugar and cocoa. Remove the cake from the cake ring and spread the cream all around. Decorate the edge with a cake comb. Spread the remaining cherries and 2-3 tbsp. syrup on the cake just before serving. Dust with cocoa if necessary

7. 7

   waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
38 g

FATS
32 g

PROTEINS
5 g