Chocolate cake with sour cherries
very easy
90 mins
90 mins
Ingredients
- 200 g Dark chocolate (approx. 50 % cocoa)
- 120 g Butter
- 6 Eggs (size M)
- 150 g Sugar
- 75 g Flour
- 1 coated Tsp Baking Powder
- 7-10 Tbsp Salt
- 80 g crushed almonds
- 4 TABLESPOONS Sour cherry jam
- 200 g Fine dark chocolate (approx. 70 % cocoa)
- 20 g solid coconut oil
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp Fat and flour
Directions
- 1
Chop dark chocolate. Melt butter and chocolate in a bowl over a warm water bath. Separate the eggs. Beat egg yolks and 75 g sugar until creamy white. Mix flour, baking powder, salt and almonds and stir in. Also stir in the melted chocolate mixture. Beat the egg whites until stiff, pour in 75 g sugar. Carefully fold the beaten egg white into the mixture
- 2
Grease a square baking tin (approx. 24 x 24 cm) and sprinkle with flour. Fill in the dough and smooth it down. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-50 minutes (stick test). Remove the cake and let it cool down on a cake rack
- 3
Remove the cake from the tin and cut it in half horizontally. Spread the bottom half with sour cherry jam, then cover with the other half. Cut the cake into 15 rectangles
- 4
Coarsely chop the dark chocolate. Melt the chocolate and coconut oil in a bowl over a warm water bath. Remove from the heat and let it cool down a little. Coat the cake pieces with the chocolate and let them drip off on a cake rack. Decorate the cake with small sugar pearls and chill for about 30 minutes
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
360 kcal
31 g
22 g
7 g
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