Chocolate Amarena Cake

Ingredients for 1 servings:

• 250 g butter, soft
• 150 g powdered sugar
• 3 egg yolks
• 160 g flour
• 30 g cocoa powder
• ½ pack of baking powder
• 50 g almonds or hazelnuts, ground
• 2 pinches of nutmeg
• 2 pinches of clove powder
• 1 pinch of salt
• 50 g dark chocolate coating
• 150 ml juice of black cherries
• 50 g amarena cherries, drained
• 10 g Gelfix classic
• 200 ml cream
• 1 tbsp powdered sugar
• 1 pack of cream stiffener
• 12 amarena cherries

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

a sweet temptation

Melt the chocolate coating in a hot water bath and set aside. Sift the powdered sugar and beat it with the softened butter using a hand mixer until fluffy. Then stir in the egg yolks. Sift the flour, cocoa, and baking powder together with the almonds (nuts) and spices. Mix the flour mixture well with the butter mixture, adding the warm chocolate coating. Line a 26 cm springform pan with baking paper and grease the sides. Pour in the batter and smooth it out. Let it rest for 30 minutes. Bake at 170 °C for about 25-30 minutes. Then let it cool on a wire rack. Now puree the amarena juice and cherries with a hand blender, bring to a boil in a saucepan with the Gelfix, and boil for 3 minutes. Let it cool slightly. Once the cake has cooled, cut it in half horizontally and remove the top. Place the bottom layer back into the springform pan, cover with the slightly cooled amarena filling, and place the top layer on top. Refrigerate for about an hour. Whip the cream with powdered sugar and cream stiffener until stiff, then decorate the cake with the cream stiffener and add the amarena cherries. Tip: Use a sharp knife to cut a 1 cm deep cut around the cooled cake halfway up. Thread a piece of twine around the cake in the cut, cross the thread, and carefully pull it apart on both sides. This creates a smooth cut for the top and bottom layers.