Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Dark chocolate; 5 Eggs (size M); 250 g Butter or margarine; 250 g Sugar; 250 g Flour; 3 TABLESPOONS Cocoa powder; 3 sheets white gelatine; 1 glass (720 ml; separation weight: 460 g) Morello cherries; 2 (200 g each) Cup of whipped cream; 2 packages Vanillin sugar; 25 g Bark chocolate; 7-10 Tbsp Mint; 7-10 Tbsp Backpacker

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Dark chocolate
5 Eggs (size M)
250 g Butter or margarine
250 g Sugar
250 g Flour
3 TABLESPOONS Cocoa powder
3 sheets white gelatine
1 glass (720 ml; separation weight: 460 g) Morello cherries
2 (200 g each) Cup of whipped cream
2 packages Vanillin sugar
25 g Bark chocolate
7-10 Tbsp Mint
7-10 Tbsp Backpacker

Directions

1
Finely grate the chocolate. Separate eggs. Mix egg yolk, fat and sugar until creamy. Mix flour, cocoa and chocolate and stir in. Beat the beaten egg white until stiff and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Pour in the dough. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Take out, remove from the tin and allow to cool. Carefully hollow out the cake with a spoon, leaving a rim and base about 2 cm wide.
3
Cut cake pieces into cubes and place them on a baking tray. Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. Take out and let cool down. Soak gelatine in cold water.
4
Drain the cherries. Whip cream and vanilla sugar until stiff. Squeeze the gelatine, dissolve over low heat and stir into the cream. Fold in cherries and cake crumbs. Pour everything into the hollowed out base
5
Decorate with mint as desired. Makes about 16 pieces.