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Chocolate Almond Cherry Cake

5 from 4 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 383 kcal


for the ground

  • 5 Eggs
  • 75 g Sugar
  • 70 g Margarine
  • 1 Vanilla sugar
  • 1 pinch Salt
  • 150 g Almonds
  • 100 g Chocolate sprinkles
  • 2 tbsp Rum
  • 0,5 tsp Baking powder

for the filling

  • 1 glass Sour cherries
  • 1 Red cake glaze
  • 2 tsp Kirsch
  • 2 tbsp Sugar
  • 500 ml Cream
  • 2 Cream stiffener


  • 50 ml Chocolate cake icing
  • Chocolate sprinkles


  • Separate the eggs ...... Beat the egg whites with salt and set aside
  • Mix egg yolks with sugar, vanilla sugar and margarine until foamy, then add the almonds, baking powder, chocolate sprinkles and rum and carefully stir in ... then carefully fold in the egg whites
  • Grease and flour a springform pan, then fill in the dough and bake at 180 ° C for about 30 - 35 minutes ... Chopsticks test !!!!
  • Let the dough cool down, then carefully hollow out the base approx. 2 cm deep, leaving a small edge ... crumble the hollowed out pieces of cake and set aside
  • Pour off the sour cherries, collect the juice ........ Mix 230 ml of juice with cake icing powder and sugar and bring to the boil, fold in the cherries, then add the cherry liquor and pour the whole thing onto the hollowed cake, smooth out
  • Whip the cream with whipped cream (set aside 2 spoons for decoration), fold in the crumbled cake remnants and spread the whole thing onto the cherries
  • Dissolve the cake glaze in a water bath and carefully apply a pattern to the cake surface ... I took a small spoon and used it to spread the chocolate ...... but you can also take a small bag and cut the tip off with it you have a small piping bag
  • Pour the remaining cream into a piping bag and sprinkle small tuffs on the edge of the cake, sprinkle with the chocolate sprinkles and put in a cool place


Serving: 100gCalories: 383kcalCarbohydrates: 21.6gProtein: 4.9gFat: 29.3g
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Written by John Myers

Professional Chef with 25 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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