Chocolate Cherry Cake

Ingredients for 1 servings:

• 200 g dark chocolate
• 120 g butter, soft
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 170 g flour
• 2 tsp baking powder
• 2 tbsp milk
• 1 jar cherry(s) (720 ml)
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 stalk(s) cinnamon
• 500 g whipped cream
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 150 g dark chocolate coating
• 1 tbsp cocoa powder
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours

with a cream dome – worth a sin!

For the cake, chop the chocolate. Mix together the butter, sugar, vanilla sugar, and salt. Beat in the eggs one at a time, about 30 seconds. Mix the flour and baking powder and stir in alternately with the milk. Fold in the chocolate. Spread the batter into a greased, breadcrumb-coated 26 cm springform pan. Bake in a preheated oven at 175°C (top/bottom heat, fan: 150°C) for about 30 minutes. Let cool. Place the base on a plate. Use a knife to score a circle into the base about 1.5 cm from the edge. Hollow out the cake with a tablespoon, leaving the edges and about 1.5 cm of the base. Save the crumbs! For the filling, drain the cherries and reserve the juice. Whisk the cornstarch and about 6 tablespoons of cherry juice until smooth. Bring the remaining juice, sugar, and cinnamon stick to a boil, and stir in the cornstarch. Bring to a boil, remove the cinnamon stick, and fold in the cherries. Spread the compote over the base. Let cool. For the cream dome, whip the cream with sugar and vanilla sugar until stiff peaks form. Crumble about 1/3 of the cake base crumbs and fold in. Spread the cream dome-shaped over the cake. Refrigerate for about 1 hour. Using a vegetable peeler, peel off small circles of chocolate coating and arrange them all over the cake. Dust with cocoa. Makes 16 slices. One slice contains approximately 410 kcal, 5 g protein, 24 g fat, and 42 g carbohydrates.