Airy chocolate cherry cake

Ingredients for 1 servings:

• 175 g butter
• 200 g sugar
• 4 eggs
• 1 pinch of salt
• 150 g flour
• 50 g cornstarch
• 2 tbsp baking powder
• 125 g dark chocolate
• 2 tbsp cocoa powder, sifted
• 2 tbsp cherry brandy
• 1 jar morello cherries, drained

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simple, light and juicy, from a springform pan, approx. 12 pieces

Preheat the oven to 180°C with the oven rack on the middle heat. Beat the softened butter with a mixer until light and fluffy, then gradually add the sugar, eggs, and salt. Sift the flour with the cornstarch and baking powder and stir into the batter. Using a long knife, finely grate the dark chocolate (tastes best if it’s made from dark chocolate, for example, using a dark chocolate shaving). The finer the chocolate, the better, but do not melt it. Mix the chocolate, cocoa powder, and kirsch into the batter. Pour the batter into a greased springform pan and scatter the morello cherries on top. Bake the cake at 180°C for about 40 minutes. After letting it cool briefly, remove it from the pan and enjoy. Makes about 12 slices.