Cherry-Chocolate Pull-Apart Cake

Ingredients for 1 servings:

• 130 g butter
• 100 g cane sugar
• 2 eggs
• ½ tsp vanilla powder (bourbon)
• ½ bag(s) of baking powder (cream of tartar baking powder, approx. 8 g)
• 250 g spelt – whole grain, ground
• 3 tbsp cocoa powder, heaped, approx. 30 g
• 1 pinch of salt
• 200 g dark chocolate (70% cocoa)*
• 500 g quark (low-fat quark)
• 3 eggs
• 2 tbsp cornstarch (Mondamin), heavily heaped (40 g) +
• 1 pinch of salt OR
• 1 bag(s) of pudding powder
• 2 tsp coffee powder, Turkish or Italian, not instant
• ½ tsp vanilla powder (bourbon)
• 1 pinch of salt
• 100 g cane sugar, optionally more, as needed
• 1 jar sour cherries, 350 g drained

Instructions

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

own recipe

For the dough, put everything in the food processor and let it knead. Press the baking paper into the springform pan, divide the dough into 2/3 and 1/3. (Take the baking paper out again, put the springform pan base underneath, the dough on top, then put the baking paper back on then roll the dough onto the springform pan base and over it. Use a rolling pin.) Put the base back in the springform pan, close the edge, put the baking paper and dough into the pan, press into the pan, peel off the baking paper. Cut off the dough that should be sticking out of the top. Put the pan and the 1/3 for the lid (pulled off) in the fridge for 30 minutes. Now bake the dough for approx. 10 minutes at approx. 160°C fan (preheated). For the filling: Melt the chocolate in a water bath and let it cool again. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Whisk together the quark, chocolate, egg yolks, Mondamin, vanilla powder, and salt. Fold in the stiffly beaten egg whites. Pour onto the pre-baked batter. Place the drained cherries on top. Sprinkle with the remaining batter and bake at 160°C (convection oven) for about 60 minutes, then let cool. One more tip: don’t skimp on the chocolate; the cake will taste as good as the chocolate itself. Never use block chocolate; regular chocolate coating won’t do either. 70% chocolate, which you can find in good supermarkets, is a good choice.