John Myers
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Chocolate and Cherry Cake
The perfect chocolate and cherry cake recipe with a picture and simple step-by-step instructions.
For the ground
- 5 Eggs
- 1 Pr Salt
- 80 g Butter
- 100 g Sugar
- 200 g Ground walnuts
- 1 teaspoon Baking powder
- 100 g Dark chocolate, grated
- 2 teaspoon Rum
For covering
- 1 Glass Sour cherries
- 1 Glass Grated lemon peel
- 2 packet Vanilla sugar
- 4 teaspoon Food starch
- 500 g Cream
- 2 packet Cream stiffener
- 30 g Sugar
- 2 tbsp Kirsch
- 100 ml Advocaat
- Chocolate sprinkles
- Preheat the oven to 160 ° C / circulating air. Separate the eggs and beat the egg whites with salt until stiff. Mix the butter, sugar and vanilla sugar until creamy and then fold in the egg yolks. Stir in nuts, baking powder, chocolate and rum, then fold in the egg whites. Pour the dough into a greased springform pan lined with baking paper, smooth out and bake for approx. 35 minutes, leave to cool.
- Drain the cherries and collect the juice. Bring 125 ml of cherry juice, lemon zest and vanilla sugar to the boil, add the mixed cornstarch and bring to the boil. Fold in the cherries and kirsch. Place a cake ring around the base and distribute the cherry mixture on top, leaving a 1 cm edge free all around, let everything cool down.
- Whip the cream with the cream stiffener, pour in the sugar. Pour approx. 4 tablespoons into a piping bag with a star nozzle, distribute the rest on the cake and lightly brush the edge. Decorate the cake with small cream tuffs and drizzle with the eggnog, decorate with chocolate sprinkles.
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