Nut chocolate cake with cherries

Name: Nut chocolate cake with cherries
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 glass (720 ml) Morello cherries without stone; 1 (100 g) Dark chocolate bar; 100 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g ground hazelnuts; 25 g crushed hazelnuts; 10 TABLESPOONS Milk; 1 TABLESPOON Rum; 200 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Grease; 500 g Whipped cream; 2 packages Cream stabiliser; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 30 g Hazelnut flakes; 25 g crushed pistachio kernels; 2 tablespoons (approx. 20 g) Rasp chocolate, whole milk

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 glass (720 ml) Morello cherries without stone
1 (100 g) Dark chocolate bar
100 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g ground hazelnuts
25 g crushed hazelnuts
10 TABLESPOONS Milk
1 TABLESPOON Rum
200 g Flour
1/2 package Baking Powder
7-10 Tbsp Grease
500 g Whipped cream
2 packages Cream stabiliser
1 package Vanillin sugar
1 TABLESPOON Sugar
30 g Hazelnut flakes
25 g crushed pistachio kernels
2 tablespoons (approx. 20 g) Rasp chocolate, whole milk

Directions

1
Drain the cherries well. Chop the chocolate. Cream fat, sugar, vanillin sugar and salt. Add eggs and stir until foamy. Add ground and chopped nuts, chocolate, milk and rum and stir in.
2
Mix flour and baking powder and stir in briefly. Finally fold in the cherries, up to approx. 10 pieces. Fill into a greased springform pan (approx. 24 cm Ø) and smooth it down. Bake in a preheated oven (electric: 200°C/ gas: level 3) for about 40 minutes.
3
Let it cool down on a cake rack. Cut the cake once. Whip 250 g cream briefly. Then pour in 1 1/2 sachets of cream setting agent and vanilla sugar, whipping constantly, and whip the cream until stiff.
4
Spread the cream on the bottom cake layer and cover with the second layer. Whip the rest of the cream with the rest of the cream firming agent and sugar until stiff. Spread almost half of the cream on the edge of the cake.
5
Press hazelnut flakes, pistachios and chocolate flakes to the edge. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the edge of the cake with ribbons and in the middle with cream tuffs.
6
Place a cherry on each tuff and also sprinkle with pistachios, hazelnuts and chocolate flakes. Keep cool until serving. Makes about 16 pieces.