Black Forest cake

Ingredients for 1 servings:

• 140 g dark chocolate coating
• 75 g butter
• 6 eggs
• 180 g sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 800 g sour cherries from the jar (drained weight)
• 500 ml cherry juice
• 4 tbsp, leveled cornstarch
• 2 tbsp sugar
• 100 ml cherry brandy
• 800 ml cream
• 3 packets of vanilla sugar
• 17 cherry(s)
• 100 g chocolate shavings or dark chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 45 minutes

for 16 pieces

Melt the chocolate coating with butter in a warm water bath. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Stir in the chocolate coating. Mix the flour with the cornstarch and baking powder, sift it onto the chocolate mixture and lightly fold in the egg whites with a whisk. Pour the sponge cake into a springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for 40-45 minutes. Let the sponge cake cool completely on a wire rack. Once cooled, cut it horizontally in half along the edge with a knife, then wrap a piece of kitchen string around the base and pull it out crosswise. Sieve the sour cherries to separate them from the juice. Mix the cornstarch with the sugar and stir in a little of the juice until smooth. Bring the remaining juice to a boil, add the cornstarch and bring to a boil. Add the cherries and let it cool slightly, then add half of the cherry brandy. Soak two cake layers with kirsch and spread half of the cherry mixture on each layer. Allow to cool and set. Whip the cream with vanilla sugar until stiff. Place one layer on a cake plate and cover with a quarter of the stiff cream. Place the second cake layer on top and cover with the second quarter of the whipped cream. Cover with the last sponge layer. Flavor this layer with kirsch. Spread the cake all over with cream, filling a piping bag with the remainder for decoration. Cover the edges and top with grated chocolate or crushed bark chocolate. Decorate the outside with 16 cream rosettes and a cream rosette in the center, and place a candied cherry on top of each layer.