Amarena cherry chocolate cake from a jar

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• 2 packets of Bourbon vanilla sugar
• 150 g marzipan paste
• 150 g butter
• 50 g sugar, if you like it sweeter, you can use up to 100 g
• 150 g flour
• 1 tsp, leveled baking powder
• 1 tsp, leveled cinnamon powder
• 150 g dark chocolate shavings
• 100 g amarena cherries
• Grease for the glasses

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Christmassy with marzipan and cinnamon, recipe from the Chefkoch-Einkoch-Workshop

Grease 6-8 290 ml jars. Drain the amaretto cherries well. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Break up the marzipan and mix with the butter, sugar, and vanilla sugar until creamy. Stir in the egg yolks. Mix the flour, baking powder, and cinnamon together with the chocolate and stir into the butter and egg mixture. Fold in the beaten egg whites. Finally, fold in the cherries. If you are using wide jars, you can divide the mixture evenly between the jars after filling them and press it lightly into the batter. Fill each jar halfway with batter and bake in a preheated oven at 175 °C for about 30-40 minutes (test with a skewer). Remove the jars from the oven and seal with a rubber ring, lid, and spring clips. The cake will keep in a cool place for about 3 months. If you want to preserve it longer, cook it in a water bath at 100°C for 30 minutes. This time is calculated from the time the temperature is reached. Tip: 290 ml jars are more likely to produce a muffin, so you can also fill larger jars, but never fill them more than half full, as the dough will expand during baking.