Chocolate cherry cake

Name: Chocolate cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp Fat and flour; 1,2 kg (à 720 ml) Sour cherries or 2 glasses of cherries; 200 g Dark chocolate; 350 g soft butter/margarine; 350 g Sugar; 7-10 Tbsp 3 P. Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 450 g Flour; 1 package Baking Powder; 3 tablespoons (approx. 60 g) cherry jam; 250 g Whipped cream; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and flour
1,2 kg (à 720 ml) Sour cherries or 2 glasses of cherries
200 g Dark chocolate
350 g soft butter/margarine
350 g Sugar
7-10 Tbsp 3 P. Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
450 g Flour
1 package Baking Powder
3 tablespoons (approx. 60 g) cherry jam
250 g Whipped cream
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Wash the cherries, remove the stalks and stone them. Roughly chop the chocolate and put 2 tbsp aside for decorating. Cream fat, sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour and baking powder, stir in portions briefly. Fold in chocolate.
3
Spread the dough on the fat pan. Spread the cherries on top. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 35 minutes (the cherries will sink more or less into the dough depending on their size and variety).
4
Let it cool down.
5
If necessary, heat up the jam and coat the cherries with it. Whip the cream until stiff, while pouring in 2 packets of vanilla sugar. Sprinkle the cream with the rest of the chopped chocolate. Dust the cake with icing sugar before serving.
6
Add cream.