John Myers
Ingredients for 1 servings:
- 200 g butter
- 200 g sugar
- 1 sachet of vanilla sugar
- 4 eggs
- 300 g flour
- 1 sachet of baking powder
- 200 ml milk
- 3 tbsp cocoa powder
- 100 g chocolate, whole milk
- 100 g dark chocolate
- 50 g ground almonds
- 1 bag of pudding powder, chocolate
- 400 ml milk
- 4 tbsp sugar
- 500 g groats (cherry groats)
- n. B. cornstarch
- 200 g chocolate coating, whole milk
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
beautiful chocolate cake
Beat the butter with the sugar and vanilla sugar until fluffy, gradually beat in the eggs, then alternately beat in the flour mixed with the baking powder and the 200ml milk. Melt the 100g of chocolate and add to the batter along with the cocoa powder, finally stir in the ground almonds, beat the batter again until fluffy and then pour into a lightly greased 26cm springform pan. Bake in a preheated oven at around 170°C (top/bottom heat) for around 45-50 minutes. Don’t forget to do the skewer test. Allow the cake to cool completely and then cut it horizontally once. Set the top cake aside and place the rim of the springform pan back around the bottom cake. Make a thick pudding from the pudding mix, sugar and 400ml milk, then immediately pour it onto the bottom cake and spread it evenly. Heat the cherry compote in a saucepan and thicken further with the cornstarch to create a slightly viscous but still easily spreadable mixture. Immediately pour the mixture onto the pudding base and spread evenly. Place the cake top on top of the cherry mixture and refrigerate the cake for at least 2 hours to allow the filling to set. Melt the chocolate coating and let it cool slightly, then spread it all over the cake. If you like, you can decorate the top with chocolate sprinkles or chocolate curls. Instead of the cherry compote, you could also use a large jar of cherries, drain the cherries, collect the juice, thicken it with instant gelatin, and then add the cherries back in.
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