Chocolate cherry cake made from shortcrust pastry

Ingredients for 1 servings:

• 250 g butter, soft
• 300 g flour
• 100 g hazelnuts, ground
• 150 g sugar
• 2 tbsp cocoa powder
• 1 pinch of salt
• 2 jars of sour cherries
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

also for the Prep & Cook

Place all ingredients, except the cherries and powdered sugar, in a bowl and use the dough hook of a mixer or food processor to crunch into crumbles. Shape the dough into a ball or roll. To prepare the dough, insert the kneading and milling blade in the Prep & Cook. Place all ingredients, except the cherries and powdered sugar, in the bowl and start the dough program P3. The program does not need to run through to the end. The dough is ready when it has formed into a ball in the bowl. Spread about half of the dough with your hands into a springform pan lined with baking paper. Pre-bake for 10 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Spread the well-drained cherries on the crust and sprinkle the remaining dough over the cherries as a crumble. Bake at the same temperature for 30 minutes. Once the cake has cooled, dust it with powdered sugar. This cake is ideal for pre-baking. It will keep for several days and will then become beautifully crumbly. Of course, it also tastes delicious immediately after cooling.