John Myers
Contents
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Ingredients
Dough:
- 200 g Butter
- 40 g Unsweetened cocoa
- 200 ml Water
- 250 g Flour type 550
- 350 g Sugar
- 1 tsp go. Baking soda
- 1 pinch Salt
- 2 Eggs size M.
- 150 g Sour cream
Filling:
- 350 g Sour cherries from the glass
- 330 ml Juice from the glass
- 50 g Powdered sugar
- 0,5 tube Rum Flavoring
- 1 Pck. Custard powder
Chocolate topping:
- 100 g Butter
- 40 g Unsweetened cocoa
- 60 ml Milk
- 200 g Powdered sugar
Decoration:
- Crumbs from scraping
- Remaining cherries
- Some abrasion from white chocolate
Instructions
Cake:
- First put butter, cocoa and water in a saucepan, bring to the boil while stirring and then let cool down a little. Preheat the oven to 180 degrees. Line a 22 springform pan on the bottom and the edge with baking paper.
- Mix the sifted flour, sugar, baking soda and salt in a bowl. Add eggs, sour cream and lukewarm chocolate mixture and mix everything together well. Pour the dough into the pan and slide it into the oven on the 2nd rail from the bottom. The baking time is approx. 50 minutes. After 45 minutes, make the wooden stick test. The dough must no longer adhere when it is pulled out. At the end of the baking time, leave the cake in the open oven for another 10 minutes, remove it and let it cool down.
Filling:
- During the baking time, pour the cherries through a sieve, drain and collect the juice. Then mix the pudding powder with a few tablespoons of juice, boil the remaining juice with powdered sugar and rum aroma in a saucepan and stir in the mixed pudding powder. Let everything simmer for approx. 1 min. Bubbling over medium heat so that the starch can bind. Finally add the cherries, mix everything together well and let cool slightly. Stir every now and then.
Completion:
- Remove the cooled cake from the mold and turn it out onto a larger plate with the lower baking paper facing up (so you have a smooth surface). Peel off the paper and cut the cake in half horizontally. The lower plate should be a little thicker than the upper one. Then scrape out the lower plate approx. 8 mm deep with a spoon, leaving a 1.5 - 2 cm wide edge all around. Do not dispose of the resulting crumbs, they are needed for the decoration. Now distribute the cherries including the pudding mixture - except for a small part - in the hollow and place the 2nd plate on top. Then cool the cake until the topping is done.
Molding:
- Bring the butter, cocoa, milk and powdered sugar to the boil while stirring and allow to cool to lukewarm. Stir a little every now and then. Then first pour it a little thinly on the smooth surface of the cake, let it spread and then repeat it a second time a little more generously. Simply let the poured casting solidify, then pick it up with a knife, pull it up and smooth it out all around the edge.
- Now set a wide edge of the dough crumbs on the surface and arrange the remaining cherries (only lightly glazed with the pudding mixture) in the middle. Then cool the cake well for at least 1 hour, then transfer it to a cake plate and sprinkle the cherries with a little grated, white chocolate.
- "Schokoholiks" get their money's worth here ... and the cherries provide the fruity balance.
