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Cherry and nut cake

updated

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Ingredients for 1 servings:

  • 500 g cherries
  • 150 g butter, soft
  • 150 g sugar
  • 4 eggs
  • 100 g chocolate (dark), grated
  • 200 g hazelnuts, ground
  • 1 tbsp powdered sugar
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and pit the cherries. Cream the butter and sugar until fluffy. Separate the eggs. Beat the egg whites until stiff peaks form. Stir the egg yolks, one at a time, into the butter mixture. Add the chocolate and nuts, and fold in the beaten egg whites. Preheat the oven to 180°C. Grease a 28 cm springform pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and arrange the cherries on top. Bake the cake on the lowest rack in the oven for about 1 hour, then let it cool for 10 minutes in the turned off oven. Dust the cooled cake with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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