Black Forest cake

Ingredients for 1 servings:

• 4 eggs
• 150 g margarine
• 200 g powdered sugar
• 150 g chocolate, melted
• 200 g flour
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 63 ml milk
• 500 g cream
• 1 jar cherry(s) or sour cherries, pitted
• 125 ml rum
• 1 pack of chocolate sprinkles
• Fat and flour for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Drain the cherries and, except for 12 for decoration, cut them open and then soak them in the rum. Then beat the egg yolks with the powdered sugar and vanilla sugar until frothy. Stir in the margarine, melted chocolate and milk. Fold in the flour and baking powder, followed by the beaten egg whites. Pour the batter into a greased and floured springform pan (26 cm) and bake at 200 degrees Celsius for about 40 minutes. Then let it cool, remove from the springform pan and cut it in half. Drain the cherries and spread the rum on the bottom cake layer. Whip the cream until stiff. Mix half with the cherries and spread it on the bottom cake layer. Place the second cake layer on top and spread the second half of the whipped cream all over the cake. Decorate the top edge with 12 dots of cream, place the 12 remaining cherries on top and sprinkle the center of the cake with chocolate sprinkles.