Good Mood Cherry Cake

Ingredients for 12 servings:

• 50 g dark chocolate
• 100 g butter, soft
• 175 g sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 100 g flour
• 1 tsp baking powder
• 3 tsp cocoa powder
• 4 tbsp milk
• 1 jar cherry(s) (370 ml)
• 1 tbsp cornstarch
• 10 sheets of white gelatin
• 600 g sour cream, thickened
• 1 lemon(s)
• 300 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Roughly chop the chocolate, mix the fat, 25g sugar, and vanilla sugar until creamy. Beat in the eggs one at a time. Mix the flour, baking powder, and cocoa powder and fold in the milk. Fold in the chocolate and spread into a greased springform pan. Bake in a preheated oven (175°C/150°C fan). Drain the cherries (reserving the juice), mix the cornstarch with 3 tablespoons of the juice. Bring the rest to the boil and stir in the cornstarch. Bring to the boil and stir in the cherries. Cool. Soften the gelatine. Mix the sour cream, lemon zest and juice with 100g of sugar. Squeeze out the gelatine and dissolve it. Stir in 3 tablespoons of the sour cream and then stir into the rest. Whip the whipped cream until stiff peaks form. Fold it into the sour cream. Place the rim of the pan around the base and spread the cream on top. Place dollops of compote on top and fold in with a fork. Chill for 4 hours.