Juicy chocolate-cherry buffer

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain the cherries. Coarsely chop 100 g chocolate. Beat butter, sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Stir in sour cream. Mix flour and baking powder, stir in alternately with the milk.

2. 2

   Fold in chocolate and cherries. Pour the dough into a greased baking tin (e.g. Pannetone tin, 2 litres capacity) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Let the cake rest in the pan for approx. 10 minutes, then turn out onto a grid. Sprinkle with kirsch and let cool completely. To decorate, chop 100 g chocolate and melt on a warm water bath. Spread half of it thinly on baking paper and chill. Pour the rest of the chocolate into a small piping bag. Sprinkle the buffer with it. Break large pieces of cooled chocolate from the baking paper.

3. 3

   Sprinkle with kirsch and let cool completely. To decorate, chop 100 g chocolate and melt on a warm water bath. Spread half of it thinly on baking paper and chill. Pour the rest of the chocolate into a small piping bag. Sprinkle the buffer with it. Break large pieces of cooled chocolate from the baking paper. Decorate the cake with it. Serve dusted with ground pistachios and icing sugar

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
33 g

FATS
19 g

PROTEINS
5 g