Chocolate cherry bundt cake à la Didi

Ingredients for 1 servings:

• Margarine for the mold
• Breadcrumbs for the form
• 4 m.-sized eggs
• 250 g sugar
• 1 packet of vanilla sugar
• 500 g wheat flour type 405
• 1 packet of baking powder
• 50 g baking cocoa
• 250 g butter
• 50 g chocolate shavings
• 1 pack of orange zest
• 1 bottle of rum flavoring
• 125 ml milk
• 1 jar sour cherries, 350 g drained weight
• 400 g white chocolate coating
• 50 g chocolate shavings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Beat the eggs with the sugar and vanilla sugar until frothy. Gradually add the flour and baking powder. Then add the cocoa powder, butter, chocolate shavings, orange zest and rum flavoring and pour in enough milk to make the batter nice and smooth. Beat everything with a mixer on high for a long time and finally add the cherries. Grease a Bundt cake pan with margarine and dust with breadcrumbs. Pour in the batter and bake in a preheated oven at 175°C (convection oven) for 60 minutes. Cover the pan with aluminum foil for the last 15 minutes. Remove the Bundt cake from the oven, let it cool slightly, and then turn it out onto a cake plate. Slowly melt the chocolate coating over a bain-marie and spread it over the Bundt cake. Sprinkle the chocolate shavings over the still-moistened chocolate coating.