Cherry and nut cake

Ingredients for 1 servings:

• 500 g fresh cherries or 1 large jar of sour cherries
• 4 eggs
• 150 g butter, soft
• 100 g sugar, up to 120 g to taste
• 100 g chocolate shavings, dark or semi-sweet chocolate
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g hazelnuts, ground (preferably home-ground)

Instructions

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

moist, chocolatey, flourless

Wash, dry, and pit the cherries; alternatively, use drained sour cherries from a jar. Separate the eggs, grate the chocolate, or use chocolate shavings. Beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter with the sugar and vanilla sugar until fluffy. Stir the egg yolks, one at a time, into the butter mixture. Add the chocolate and ground hazelnuts and fold in the beaten egg whites. (If you’re in a hurry, don’t separate the eggs; instead, slowly beat them in whole.) Preheat the oven to 170°C (top and bottom heat), 160°C (fan oven). Line a 26cm springform pan with baking paper. Pour the batter into the pan, scatter the cherries on top, and bake on the bottom rack for about 1 hour. Tip: This is easy to prepare; it tastes even better the next day!