Chocolate Cherry Bundt cake
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
1
- 1 glass (720 ml; drained weight: 460 g) Morello cherries
- 250 g Butter or margarine
- 250 g Sugar
- 3 TABLESPOONS Rum or lemon juice
- 4 Eggs (size M)
- 375 g Flour
- 1 package Baking Powder
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp Fat and breadcrumbs
- 1 package (150 g each) Dark chocolate coating
Directions
- 1
Drain the cherries on a sieve. Cream fat, sugar and rum. Add eggs one after the other and stir in. Mix flour, baking powder and cinnamon and stir in. Fill half of the dough into a greased and breadcrumbed pancake tin (24 cm Ø, approx. 1 1/2 litres capacity).
- 2
Spread the cherries on top, spread the rest of the dough on top. Bake in the preheated oven (electric: 175 °C/ gas: level 3) for 60-70 minutes. Remove from the oven, leave to stand for at least 15 minutes, turn out and allow to cool.
- 3
Melt the chocolate coating in a hot water bath. Spread the cake with it and let it set. Makes about 20 pieces.
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