Chocolate cherry cake in a glass

Ingredients for 1 servings:

• 230 g butter
• 250 g sugar
• 6 eggs
• 1 packet of vanilla sugar
• 30 ml milk
• 300 g flour
• 1 packet of baking powder
• 30 g cocoa powder
• 1 jar morello cherries

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Beat the eggs with sugar, vanilla sugar and butter until frothy. Stir in the flour, baking powder and cocoa powder along with the milk. Grease the jars for the cakes in jars with butter and sprinkle with ground almonds. Fill halfway with the batter and top with 2 cherries. Bake the open jars at 160°C for about 35 minutes. Then let them cool to 90°C, seal them and sterilize them again if necessary. To do this, bake the cake in the open jar in the oven according to the recipe and, once the jars have cooled to 90°C, seal them with the screw cap. Turn the jar upside down for a few minutes to make it easier to remove the cake from the jar. Once cooled, store the cake in a cool, dark place. The cake in a jar baked this way will keep for about 2 weeks. For a longer shelf life, the jars containing the cake in a jar are returned to the oven: Place the cake in a jar on a baking tray with approximately 2 cm of warm water and sterilize it at 100°C for 30-40 minutes. In tightly sealed, sterilized jars, the cake in a jar will keep for up to 6 months.