Herrentorte – Caution! Not for children

Ingredients for 1 servings:

• 160 g chocolate, dark
• 160 g butter
• 8 egg yolks
• 140 g powdered sugar
• 8 egg whites
• 110 g sugar
• 110 g flour
• 60 g cornstarch
• 100 g nuts, ground
• 500 ml whipped cream
• 100 g chocolate, dark
• 100 g chocolate, whole milk
• 1 jar sour cherries
• cognac
• Confectionery, (brandy beans)
• chocolate sprinkles
• Cream (chocolate cream)

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Total time approx. 1 day 2 hours

with cognac and cherries

This recipe is enough for a 26 cm cake with two layers of cream. Important: for this cake, it is essential to start at least the day before! Boil the whipped cream and dissolve the finely chopped chocolate in it. Mix for about 1 minute and let it cool in a cold water bath, stirring only occasionally! Please chill this mixture in the refrigerator for 24 hours. Drain the sour cherries and let them steep in cognac in a sealable jar overnight. For the cake, melt the chocolate and butter and let it cool. Beat the egg yolks with the powdered sugar until very fluffy and gradually add the chocolate mixture. Beat the egg whites and then add the sugar. Mix the flour with the cornstarch and nuts well and fold into the mixture alternately with the egg whites. Pour the batter into a buttered and floured 26 cm pan and bake for 10 minutes at 180°C with the oven door slightly ajar. Then reduce the temperature to 130°C – 150°C and bake for about 50 minutes (test with a shish kebab skewer). Then remove the cake, bake for 10 minutes in the “normal” way, and then let it cool upside down on a wire rack. The next day: Drain the sour cherries. Remove the cake from the tin, cut it in half, and place the top layer upside down as the base. Use a syringe of cognac to fill the base. Whip the chocolate cream on medium speed until stiff peaks form and set about 1/3 aside. If desired, you can also flavor the cream with a dash of cognac! Spread the cream on the bottom layer of the cake and arrange half of the cherries (cut up if desired) on top. Then place the second layer on top and also fill it with cognac, spread it with cream, and top with cherries. Then soak the third layer with cognac and place it on top (this should now be the original bottom of the cake, so it should be very smooth). Spread the cake with the remaining chocolate cream and decorate it. If desired, garnish with brandy beans or chocolate sprinkles, or, if you have any leftover cream, with that—the sky’s the limit!