Fast chocolate-cherry cake

Name: Fast chocolate-cherry cake
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 125 g soft butter; 125 g Sugar; Two pck. Vanillin sugar; 1 pinch(es) Salt; 2 Eggs (Gr. M); 100 g Flour; 20 g Cocoa; 1 TEASPOON Baking Powder; 50-100 g Dark chocolate; 1 glass (à 370 ml) Morello cherries (pitted, sugared); 200 g Whipped cream; 1 pck. cream stiffener; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

125 g soft butter
125 g Sugar
Two pck. Vanillin sugar
1 pinch(es) Salt
2 Eggs (Gr. M)
100 g Flour
20 g Cocoa
1 TEASPOON Baking Powder
50-100 g Dark chocolate
1 glass (à 370 ml) Morello cherries (pitted, sugared)
200 g Whipped cream
1 pck. cream stiffener
7-10 Tbsp Fat and flour

Directions

1
Cream butter, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Add the eggs one after the other, alternating with 20 g flour. Mix 80 g flour, cocoa and baking powder, add to the fat-egg mixture and stir in briefly.
2
Put the dough into a greased springform pan (20 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Let the finished cake rest in the mould for about 5 minutes, then remove from the mould and place on a plate. Let cool down for 1-2 hours.
3
Roughly chop the chocolate and melt over a warm water bath. Spread a thin layer of liquid chocolate on a marble slab or baking tray and allow to set in a cool place. Use a clean spatula to turn chocolate into small shavings or rolls.
4
Drain the cherries well on a sieve. Whip the cream, 1 sachet of vanilla sugar and cream setting lotion until stiff. Fold about half of the cherries into the cream and place on the cake. Spread the remaining cherries on the cream and decorate with chocolate rolls.