John Myers
Ingredients for 1 servings:
- 100 g dark chocolate
- 100 g butter
- 8 eggs
- 100 g powdered sugar
- 120 g flour
- 15 g cocoa
- 4 tsp cherry liqueur (cherry spirit)
- 100 g sour cherry jam
- 60 ml cream
- 30 g powdered sugar
- 10 g butter
- 50 g dark chocolate
- n. B. Cherry(s)
- n. B. Chocolate flakes, white
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes
makes 36 pieces
Line a square baking pan (23 x 23 cm) with baking paper. For the batter, heat and melt the chocolate and butter while stirring. Separate the eggs. Beat the egg yolks with the powdered sugar until fluffy. Mix the flour and cocoa, add to the egg mixture, and stir in the melted chocolate and butter. Beat the egg whites until stiff peaks form and carefully fold in. Pour the batter into the baking pan and bake for 25 minutes in a preheated oven at 160°C. Then remove the cake from the pan and let it cool. Cut the base in half horizontally. Drizzle both halves with cherry brandy. Heat the jam so it spreads better and spread it on the bottom layer. Return the top layer to the pan and chill in the refrigerator for 30 minutes. For the glaze, heat and melt the cream, powdered sugar, butter, and chocolate while stirring. Remove the cake from the refrigerator and cut into 36 small cubes. Spread the chocolate coating evenly over the cubes. Simply place a teaspoon on each piece and let it run down the edges. Dip the cherries in sour cherry jam and place them on top of the cakes, or garnish with white chocolate leaves. Your imagination is the limit.
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