John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g cane sugar, honey or maple syrup
- 5 m.-sized eggs, (organic)
- 1 tbsp vanilla sugar
- 400 g spelt flour (wholemeal flour or type 630)
- 1 pack of cream of tartar baking powder
- 3 tbsp cocoa powder, dark
- 2 tbsp rum (or rum flavoring if needed)
- 1 cup milk
- 1 jar sour cherries
- 1 pack of pudding powder (vanilla) gluten-free
- ½ liter of milk
- 2 tbsp sugar
- 200 g chocolate, dark or couverture
- 1 tbsp rapeseed oil
- 2 tbsp Nutella or other hazelnut spread, can also be omitted
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
light version without buttercream, with spelt flour
For the batter, cream the butter with sugar and eggs until light and fluffy, then stir in the flour and baking powder until the batter falls easily from the spoon. If the batter is too thick, stir in a little milk. Pour about half of the batter into a large greased or lined springform pan (or onto a small rimmed baking sheet). Mix the rest of the batter with the cocoa, rum and milk and pour it over the light layer of batter. Then spread the drained cherries on top. Bake at 180°C for about half an hour. In the meantime, prepare the pudding according to the package instructions. Melt the chocolate in a double boiler and mix with the other glaze ingredients. Spread the pudding over the baked cake, spread the glaze on top and let the cake cool.
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