Black Forest Cherry Heart

Ingredients for 1 servings:

• 180 g butter
• 180 g sugar
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• 100 ml milk
• 180 g flour
• 3 tsp, levelled cocoa powder
• 3 tsp, leveled baking powder
• 50 g chocolate shavings
• 1 jar sour cherries (350g)
• 250 ml cherry juice
• 2 packs of vanilla dessert sauce (no cooking required)
• 500 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 4 tbsp cherry brandy
• 50 g chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Line a baking tray with baking paper and place a 24cm heart-shaped baking frame on it. Preheat oven to 180°C. Cream the butter with a mixer (with beaters) until smooth. Gradually add the sugar and vanilla sugar while stirring. Beat in each egg for about ½ minute on high speed. Stir in the milk. Mix the flour, cocoa, and baking powder and stir in portions on medium speed. Finally, fold in the grated chocolate. Pour the batter into the baking frame and smooth it out. Place the baking tray in the oven on the bottom rack for about 40 minutes. Loosen and remove the baking frame. Transfer the cake, still on the baking paper, to a wire rack and allow to cool. Cut the base in half horizontally and place the bottom layer on a cake plate. Drizzle each layer with 2 tablespoons of kirsch. Filling: Drain the cherries in a sieve, catching the juice. Set a few cherries aside on kitchen paper. Measure out 250ml of juice. Combine the cherry juice and dessert sauce powder in a mixing bowl and mix with a whisk for at least 1 minute. Stir in the drained cherries. Spread the cherries on the bottom layer, leaving a 1 cm border. Place the top layer on top and press down lightly. Whip the cream with the cream stiffener and vanilla sugar until stiff. Place 1/4 of the cream in a piping bag fitted with a 7 mm star nozzle and set aside. Spread the remaining cream over the edge and top. Decorate the cake with tufts of cream from the piping bag. Decorate the edge with grated chocolate using a pastry scraper. Place the remaining cherries on top and sprinkle with chocolate shavings, if desired. Refrigerate the cake for at least 1 hour.