Eggnog chocolate cherry cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 1 kg fresh or 2 glasses
  • 7-10 Tbsp Sour cherries
  • 100 g Dark chocolate
  • 500 g soft butter/margarine
  • 500 g sugar, 1 pinch of salt
  • 8 Eggs (Gr. M)
  • 500 g flour, 2 teaspoons baking powder
  • 1/4 l + approx. 5 tablespoons advocaat
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp for the fat pan
  • 200 g Sour cream or crème fraîche
  • 400 g Whipped cream
  • 2 packages Vanillin sugar
  • 7-10 Tbsp fresh cherries,
  • 7-10 Tbsp chopped chocolate and
  • 7-10 Tbsp Mint

Directions

  1. 1

    Wash the cherries, dab dry, remove the stalks and pit them. Roughly chop the chocolate. Cream fat, sugar and salt. Stir in eggs one by one. Mix flour and baking powder and stir in alternately with 1/4 l egg liqueur. Then stir in the chocolate

  2. 2

    Spread the dough on a greased fat pan (approx. 32 x 39 cm) sprinkled with breadcrumbs. Spread cherries on top. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Let them cool down

  3. 3

    Whip the sour cream and cream until stiff and allow the vanillin sugar to trickle in. Spread the sour cream on the cherry cake and spread it in waves. Decorate with approx. 5 tbsp. egg liqueur and, if desired, with fresh cherries, chopped chocolate and mint

Nutrition Facts

KCAL
500 kcal
CARBS
47 g
FATS
28 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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