Chocolate spice cake with amaretto cherries

Ingredients for 6 servings:

• 125 g dark chocolate flakes
• 5 m.-sized eggs, separated
• 1 pinch of salt
• 80 g sugar, fine
• 2 tbsp vanilla sugar, real bourbon
• 1 tsp heaped flavoring, Orange Finesse, or freshly grated orange peel
• 150 g marzipan paste
• 1 tbsp Amaretto
• 150 g margarine, soft
• 200 g spelt flour, 630
• 2 tbsp pudding powder, vanilla
• 2 tsp, heaped baking powder, cream of tartar
• 2 tbsp cocoa powder, heaped
• 1 tsp cinnamon
• 1 pinch of ginger
• 1 pinch of nutmeg
• 1 tsp. clove powder
• 1 tsp gingerbread spice
• 3 tbsp milk
• 150 g cherry(s), amarena cherries, drained, or floured sour cherries
• Fat and breadcrumbs for the glasses

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cake in a jar, for 6 screw-top jars of 300 ml each

Lightly grease 6 screw-top jars (300 ml) and sprinkle with breadcrumbs, tapping out any excess. Important: the rims must be completely clean so that the screw caps close properly. For the batter, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Stir in 2 tablespoons of the sugar and set aside. Then tear the marzipan mixture into small pieces and mix it with the orange zest and Amaretto until creamy. Make a foam from the egg yolks, the remaining sugar, vanilla sugar, and margarine. Mix the flour, pudding powder, baking powder, cocoa, and all the spices together with the grated chocolate and stir into the egg foam mixture. Add about 3 tablespoons of milk and the marzipan, orange zest, and Amaretto mixture, and finally, lightly fold in the beaten egg whites with a whisk. If the consistency is too stiff, feel free to add a little more milk! Finally, fold the drained sour cherries into the batter (you can also use jarred sour cherries, but you’ll want to coat them in flour first to keep them moist). Fill each jar about halfway with batter and bake uncovered in a preheated oven at 180°C (top/bottom heat) for about 45 minutes (use a skewer to check). Be sure to screw the lids shut while still hot! Store in a cool, dry place for at least 4-6 months!