Black Forest cake

Ingredients for 1 servings:

• 125 g butter
• 125 g flour
• 125 g ground almonds
• 125 g dark chocolate, grated or chopped
• 125 g sugar
• 5 drops of vanilla extract
• 2 tsp baking powder
• 6 eggs
• Fat, for the shape
• Flour , for the shape
• 12 tbsp cherry brandy, for drizzling
• 2 jars of morello cherries or sour cherries
• 1 jar jam (sour cherry)
• n. B. cornstarch
• ¼ liter sweet cream
• 3 cups of cream
• Chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 50 minutes

without gelatin

Preheat oven to 180°C. Grease and flour a springform pan. Dough: Beat the butter and sugar until light and fluffy. While stirring constantly, add the egg yolks, chocolate, baking powder, vanilla extract, flour, and almonds. Finally, carefully fold in the beaten egg whites. Pour the dough into the pan, smooth it out, and bake for 40-50 minutes at 180°C. Once completely cooled, cut the cake base horizontally into 3 pieces using a sharp knife. Filling: Drain the sour cherries separately. Set aside 14 cherries for decoration. Boil the juice from a jar, thicken it with cornstarch, and fold in the cherries from the jar. Place the first layer on a piece of foil, drizzle with 4 tablespoons of cherry brandy, and then spread a thick layer of sour cherry jam. Arrange the thickened cherries on top. Place the second layer on top and drizzle with 4 tablespoons of cherry brandy. Whip the cream and spread the cherries from the second jar on top, about 1 cm high. Cover with the third layer and drizzle with 4 tablespoons of cherry brandy. Decoration: Whip three cups of cream until stiff peaks and spread it all over the cake. Fill a piping bag with some of the cream and decorate the top of the cake, using the 14 reserved cherries. Sprinkle with either chocolate shavings, sprinkles, or grated chocolate. Chill the cake for 2-3 hours, cut into 14 slices, and serve with strong coffee.