Swedish cake with cherries without flour

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 260 g hazelnuts, ground
• 2 pinches of baking powder
• 150 g block chocolate, approx. 3/4 bar
• 1 jar morello cherries, approx. 750 g
• 1 packet of vanilla sugar
• 500 ml cream
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the chocolate block into small pieces with a knife, which can be slightly different in size. You can also cut the entire bar, reserving 1/4 of it for decoration. Mix the eggs, sugar, nuts, baking powder, and chocolate into a batter. Pour the batter into a 26 cm springform pan lined with baking paper and spread it evenly. Bake in an oven preheated to 200°C (top/bottom heat) for about 20-25 minutes on the middle rack. Let the batter cool and then transfer it from the springform pan to a cake plate. Drain the cherries from the jar and arrange them on the base, starting from the center and working outwards. It’s okay if there are no cherries at the very edges. Whip the cold cream with the cream stiffener until stiff and spread over the cherries to the edge of the base. Smooth the cream with a large knife so that no cherries are visible and the shape looks good. Then decorate the cream with the remaining chocolate block. Make sure the pieces aren’t too big. Simply sprinkle the chocolate pieces and powder lightly from a bowl over the cream. Refrigerate the cake until ready to serve.