Cherry chocolate cake

Ingredients for 1 servings:

• 2 eggs
• 60 g sugar
• 60 g flour
• ¼ tsp cinnamon if needed
• 2 tsp cocoa powder
• ½ tsp baking powder
• 1 jar sour cherries
• 40 g cornstarch
• 3 tbsp sugar
• 200 g yogurt (low-fat yogurt)
• 200 g quark (low-fat quark)
• 2 packets of vanilla sugar
• 8 sheets of white gelatin
• 100 g cream
• 2 tsp cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Beat the eggs until frothy. Add the sugar and beat again until frothy. Add the cinnamon and cocoa powder and mix in. Sift the flour with the baking powder, add it and mix in. Line a 26 cm springform pan with baking paper. Pour the batter into the pan and spread it evenly. Bake the cake in a preheated oven at 180°C for approx. 25 minutes. Remove from the pan and let it cool on a wire rack. Cut the cake in half crosswise. Drain the cherries, reserving the juice. Mix together 1/4 l cherry juice, cornstarch and sugar and bring to a boil, stirring constantly. Cook until the juice thickens. Now add the cherries and mix in. Spread the cherries on the base of the cake and place the second layer on top. Return the cake to the springform pan. Mix the low-fat yogurt with the low-fat quark and sugar. Soak the gelatine in cold water for 5 minutes, then drain well. Heat while stirring until the gelatin dissolves. Combine the gelatin with the quark cream. Whip the cream until stiff and mix with the cream. Spread the cream on the cake. Refrigerate the cake for 3 hours before serving. Sprinkle with cocoa powder, if desired, and serve. Tip: You can cut out stars, hearts, etc. from cardboard. Place them on the cake and sprinkle generously with sifted cocoa powder. Then carefully remove the cardboard.