Chocolate-cherry slices

Ingredients for 1 servings:

• 250 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 160 g chocolate, melted
• 200 g hazelnuts, grated
• 100 g flour
• 2 tsp baking powder
• 1 tsp, levelled cinnamon, ground
• 6 egg whites, beaten stiffly
• Grease for the tray
• 500 ml whipped cream
• 160 g dark chocolate
• 2 jars of sour cherries
• n. B. water
• 3 tbsp sugar
• 2 pts. pudding powder (vanilla)
• Chocolate shavings (chocolate flakes)

Instructions

Working time approx. 45 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 45 minutes

beautifully chocolatey and fruity

For the dough, cream together the butter, sugar, and vanilla sugar until light and fluffy. Then gradually add the egg yolks, one at a time. Also stir in the melted chocolate well. Mix together the hazelnuts, flour, baking powder, and cinnamon and carefully fold in along with the stiffly beaten egg whites. Place the dough on a greased baking tray or one lined with baking paper and smooth it out. Bake in a preheated oven at 180°C for approx. 30 minutes. Allow to cool. For the topping, put the whipped cream in a saucepan, bring to the boil, and remove from the heat. Roughly chop the chocolate, add to the whipped cream, and allow to melt. Important: Afterwards, refrigerate the chocolate cream for at least 5 hours!! Drain the sour cherries well in a sieve – collect the cherry juice. Measure out the cherry juice and add water to make 800 ml. Mix the custard powder with a little of the cherry juice until smooth. Bring the remaining cherry juice to a boil with the sugar, stir in the prepared pudding mix, and bring back to a boil briefly. Halve the drained cherries and stir into the hot pudding. Pour this mixture onto the cooled cake base and smooth it down. Then refrigerate for about 2 hours. Whip the prepared chocolate cream until creamy and spread it over the cake. Sprinkle with chocolate shavings.