John Myers
Chocolate Cherry Cake with Rum
The perfect chocolate cherry cake with rum recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar
- 5 Free range eggs
- 200 g Ground almonds
- 200 g Whole milk chocolate shavings
- 200 g Flour
- 1 packet Baking powder
- 1,5 teaspoon Ground cinnamon
- 4 tablespoon Rum
- 1 Glass Imperial cherries draining 385 g
- Powdered sugar
- Pour the cherries into a colander and drain well.
- In a mixing bowl, beat the butter and sugar until creamy. Gradually stir in the eggs. Add the almonds and cinnamon and stir in. Stir in the chocolate shavings. Mix the flour with the baking powder and stir in. Finally stir in the rum.
- Pour about a third of the batter into the prepared springform pan and smooth it out. Fold the cherries into the rest of the batter and spread them on top.
- Place the cake in the oven preheated to 175 degrees and bake for about 65 – 70 minutes. (Chopsticks sample) Take out of the oven after the baking time and let cool in the mold for 20 minutes. Now remove the edge of the springform pan and let the cake cool down. Dust the cake with powdered sugar before serving.
Facebook Comments