Black Forest cake Irene's style

Ingredients for 1 servings:

• 200 g sugar
• 1 packet of vanilla sugar
• 6 m.-sized eggs
• 200 g butter
• 400 g hazelnuts, ground
• 1 tsp baking powder
• 150 g block chocolate
• 1 jar sour cherries
• 25 g cornstarch
• 800 g whipped cream
• 2 packs of cream stiffener
• 1 tbsp sugar
• 4 cl cherry brandy
• 1 pack of chocolate shavings

Instructions

Working time approx. 1 hour 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 45 minutes

without flour

Melt the chocolate. Mix together the sugar, vanilla sugar, eggs, and butter until the sugar has dissolved. Mix in the nuts and baking powder. Stir in the chocolate and pour the batter into a greased cake pan. Bake at 175 degrees Celsius for 1 hour. Let the base cool. I let it stand overnight. For the filling, collect the cherry juice. Mix the cornstarch with a little cold juice. Bring the remaining juice to a boil and add the mixed cornstarch. Reserve 16 cherries and mix the rest with the boiled juice. Cut the cooled cake layer in half. Drizzle the bottom layer with a little kirsch and spread with the cherry mixture. Let cool. Whip the cream with the cream stiffener and sugar until stiff. Spread a thin layer over the cherry mixture. Place the next cake layer on top and drizzle with kirsch. Spread the base with half of the cream. Then place the last layer on top. Fill 3 tablespoons of cream into a piping bag. Spread the remaining cream all over the cake. Pipe 16 tufts of chocolate onto the cake using a piping bag and top with the reserved cherries. Sprinkle the top and edges with grated chocolate.