A thousand loves

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 75 ml oil
• 50g Nutella
• 125 g flour
• 25 g cocoa powder
• 1 tsp baking powder
• 75 ml milk
• 1 jar sour cherries, drained
• 250 g mascarpone and 12 Ferrero Kisses
• Sugar or sweetener as desired
• 2 tbsp milk
• 375 ml cream or Cremefine for whipping
• 25 ml cream
• 8 pieces of confectionery (Ferrero Kisses)
• some sour cherries

Instructions

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

Heart cake with chocolate dough, cherries, mascarpone cream and kisses

Grease a 1-liter heart-shaped baking dish and chill. Preheat the oven to 200°C (top/bottom heat). For the batter, beat the eggs until frothy, gradually adding the sugar. Continue beating until thick and creamy. Then stir in the oil and Nutella. Mix the flour with the cocoa and baking powder, then stir in the flavoring and milk. Pour the batter into the prepared heart-shaped baking dish and bake in the preheated oven for about 20-25 minutes. Let it cool on a wire rack. Meanwhile, for the filling, drain the cherries and set aside about 8 nice cherries for garnishing. Whisk the mascarpone with the sugar or sweetener and the milk until smooth. Whip the 400 ml of cream until stiff peaks form and fill a piping bag with the remaining 25 g for the garnish. Stir the rest into the mixed mascarpone and chill both. Chop 12 Ferrero Kisses for the filling and place them in a bowl. Turn the cooled cake out of the tin and place it on a plate. It’s best if the smooth side, which was on top during baking, is on top, otherwise the cream will be difficult to add later, as the cake may crumble. Cut the cake in half lengthwise and spread the cherries on the bottom layer. Stir 4-5 tablespoons of the mascarpone cream into the chopped cherry kisses. Spread this cream as evenly as possible over the cherries and place the lid on top. Spread the remaining cream all over the cake. Decorate with puffs of cream from the piping bag, the remaining cherry kisses, and the remaining cherries.