Donaueschinger Kaffeeklatsch

Ingredients for 1 servings:

• 200 g butter
• 180 g sugar
• 4 eggs
• 125 g hazelnuts, ground
• 125 g flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 100 g dark chocolate
• 2 tbsp rum
• 450 g sour cherries from the jar, drained

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Country woman’s recipe, simply delicious

Separate the eggs. Beat the butter and sugar until fluffy, then gradually add the egg yolks. Mix the hazelnuts with the flour, cinnamon, and baking powder. Dissolve the chocolate in a double boiler and add the rum. Mix everything until a smooth batter forms. If it’s a bit too thick, stir in a little of the cherry juice. Beat the egg whites until stiff peaks form and fold into the cake batter. Preheat oven to 160°C. Line a 35 cm loaf pan with parchment paper, pour in the batter, and spread the well-drained sour cherries on top. Bake the cake at 160°C for 15 minutes, then increase the temperature to 190°C and bake for another 35 minutes. After turning the oven off, leave the cake in the oven for another 10 minutes. Place the cake on a wire rack and remove the parchment paper.