Chocolate-cherry whiskey cake in a glass

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 2 tsp vanilla sugar
• 1 pinch of salt
• 4 eggs
• 450 g flour, 550
• 1 pack of cream of tartar baking powder
• 2 tbsp cocoa powder, unsweetened
• 1 jar morello cherries
• 70 ml whiskey
• some milk, as needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Makes about 12-15 glasses of 230ml each (small jars) or 6-7 glasses of 440ml each

Open the jar of cherries, pour off the juice, pour in the whiskey, and close the jar. Turn it occasionally so that all the cherries come into contact with the whiskey. Cream the butter with the sugar, vanilla sugar, and salt until light and fluffy – this is best done with a food processor. The better the mixture, the more batter you will get, the more jars you will need. Add the eggs one at a time, beating each one for about 1-2 minutes. Stir in the flour, baking powder, and cocoa powder, then stir in the whiskey-cherry juice from the cherry jar. If necessary, add a little more milk until the batter reaches the right consistency. Grease the jars with butter, place 1 tablespoon of batter into each jar. Place 5-6 of the cherries on top, then another tablespoon of batter on top. The rim must remain clean; please wipe it down. Place the jars in the oven for about 25-30 minutes at 170 degrees Celsius (350 degrees Fahrenheit) (test for doneness!). In the meantime, boil the lids. Seal the jars with these lids immediately after baking. To be on the safe side, you can then cook it in a pot for another 20 minutes at 100 degrees Celsius. This way, the cake will keep for at least 2-3 months (if it isn’t found earlier). Yields approximately 12-15 230 ml jars (small tumbler jars) or 6-7 440 ml jars.