Chocolate cherry cake

Ingredients for 1 servings:

• 50 g dark chocolate
• 5 eggs
• 250 g butter
• 250 g sugar
• 250 g flour
• 3 tbsp cocoa powder
• 3 sheets of white gelatin
• 1 jar cherry(s)
• 2 cups whipped cream
• 2 vanilla sugar
• Chocolate shavings
• powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Finely grate the chocolate. Separate the eggs. Beat the egg yolks, butter, and sugar until creamy. Mix the flour, cocoa, and chocolate and stir in. Beat the egg whites until stiff and fold in. Pour the batter into a prepared 26 cm springform pan. Bake in a preheated oven at 175°C (top/bottom heat) for 30 minutes. Let the cake cool, then scoop out the cake with a spoon, leaving a 2 cm thick edge. Cut the removed cake pieces into cubes and toast them for 10 minutes at 225°C (425°F). Then let it cool completely. Soak the gelatin in cold water and let the cherries drain. Whip the cream and vanilla sugar until stiff. Squeeze out the gelatin, dissolve it, and stir it into the cream. Set aside 2 tablespoons of cherries for decoration. Fold the remaining cherries and toasted cake cubes into the cream. Carefully pour the cream mixture into the hollowed-out cake. Decorate with chocolate shavings and cherries. Dust with powdered sugar.