Cherry chocolate cake without flour

Ingredients for 1 servings:

• 100 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 3 eggs, size M
• 200 g hazelnuts, ground
• 100 g dark chocolate shavings
• 2 tbsp rum or milk
• ½ tsp baking powder
• 65 g ladyfingers, finely ground
• 1 jar sour cherries
• 1 pack of pudding powder, vanilla
• 2 tbsp cherry brandy
• 1 cup whipped cream
• some sugar, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with ladyfingers, quick and easy

Grease and crumble a springform pan. Preheat the oven to 180°C (top and bottom heat). Beat together the butter, salt, and sugar until creamy, then gradually add the eggs. Add the nuts, chocolate shavings, rum or milk (if children are eating, use milk), baking powder, and ladyfingers to the foam mixture and stir in. Transfer to a 26cm springform pan, smooth the surface, and bake at 180°C (top and bottom heat) for about 20-25 minutes. Drain the cherries, reserving the juice. Taste the juice to see if it’s sweet enough. If not, add a little sugar. Take about 6-8 tablespoons of the juice and mix it with the pudding mix. Bring the remaining juice to a boil and thicken with the mixed powder. After 2 minutes, stir in the kirsch. If children are eating, please omit this. Add the cherries to the pudding and stir in. Immediately spread the cherry mixture evenly over the base and let it cool. Decorate the cake with stiffly whipped cream as desired. It’s quick to make.