Black Forest cake with nut base without flour

Ingredients for 1 servings:

• 125 g sugar
• 3 eggs
• 125 g hazelnuts, ground
• 65 g dark chocolate coating
• 1 pinch of baking powder
• 1 jar sour cherries
• 1 packet of vanilla pudding powder
• n. B. sugar
• n. B. Kirschwasser
• 750 ml cream
• Chocolate flakes, for decoration

Instructions

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

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Melt the dark chocolate coating in a double boiler or in the microwave. Beat the sugar and eggs vigorously with a mixer for about 3 minutes. Whisk in the hazelnuts, chocolate coating, and 1 pinch of baking powder by hand. Pour the batter into a greased 26 cm springform pan lined with parchment paper and bake in a preheated oven at 160°C for about 30 minutes. Allow to cool. Drain the sour cherries in a sieve. Collect the juice. Mix the custard powder with a little cherry juice. Bring the remaining juice to a boil. Stir in the mixed custard powder, bring to a boil, remove from the heat, and mix in the cherries. Sweeten the cherry mixture with sugar to taste and season with kirsch. Spread the mixture over the cooled base. Whip the cream until stiff, then spread 500 g of it over the cherries. Decorate the cake with the remaining cream and sprinkle with chocolate flakes.