Amarena Cherry Chocolate Cake

Ingredients for 1 servings:

• 120 g chocolate coating, whole milk
• 120 g dark chocolate coating
• 500 ml whipped cream
• 1 tsp ground cinnamon
• 1 cl liqueur (cherry liqueur)
• 2 sheets of white gelatin
• 2 egg yolks
• 50 g butter
• 1 vanilla pod(s), pulp
• 70 g flour
• 70 g almonds, grated
• 50 g dark chocolate coating, grated
• 4 egg whites
• 130 g sugar, fine
• 1 pinch of salt
• Butter and flour for the 26cm pan
• 150 g cherry(s) (Amarena), drained
• 4 cl juice of the amarena cherries
• 100 g dark chocolate shavings

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

for festive occasions

Chop both chocolate coatings for the cream into small pieces. Slowly heat the whipped cream with the cinnamon and egg yolk to just under 80°C, stirring constantly. Remove from the heat and dissolve the chopped chocolate coating in it. Stir the liqueur and the previously soaked and squeezed gelatin leaves into the hot chocolate cream. Leave to cool in the refrigerator overnight. Preheat the oven to 180°C, grease the springform pan with butter and dust with flour. For the base, melt the butter and vanilla seeds and let cool slightly. Sift the flour and mix with the almonds and chocolate coating. Beat the egg whites with salt until stiff peaks form, gradually adding the sugar and continuing to beat until very stiff and glossy. Fold the flour mixture into the beaten egg whites and finally fold in the melted, now cooled vanilla butter. Pour the mixture into the springform pan and bake in the preheated oven for about 20 minutes. Allow to cool in the cake ring. Whip the cold chocolate-cinnamon cream until stiff and finally stir in the amaretto cherry liquid. Set aside 16 amaretto cherries for the garnish. Arrange the remaining cherries, halved, on the cake base. For the garnish, take a small amount of the chocolate-cinnamon cream and fill it into a piping bag fitted with a star nozzle. Spread the remaining cream on the cake base and smooth it down. Remove the cake ring, divide the cake into 16 slices, and top each slice with the cream from the piping bag, each with an amaretto cherry. Sprinkle the center of the cake with grated chocolate.