Black Forest cakes on a tin

Ingredients for 1 servings:

• 1 cup oil
• 1 cup sugar
• 5 eggs
• 3 packs of chocolate pudding powder, for cooking
• 1 pack of vanilla pudding powder, for cooking
• 1 packet of baking powder
• 2 large jars of sour cherries, pitted
• 2 packs of vanilla pudding powder, for cooking
• 3 cups whipped cream
• 50 g chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

quick and easy, gluten-free

Combine the oil, sugar, eggs, 3 packets of chocolate pudding powder, 1 packet of vanilla pudding powder, and baking powder, and mix thoroughly for at least 10 minutes. Then spread the mixture onto a deep baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Bring the sour cherries, juice, and 2 packets of vanilla pudding powder (mix this with a little cherry juice first) to a boil and spread over the still-hot batter. Let the cake cool for at least 1 hour. Whip the cream and spoon it over the cake. Serve garnished with chocolate shavings.