Mon Cheri cake

Ingredients for 1 servings:

• 100 g butter
• 6 m.-sized eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 100 g cornstarch
• 50 g cocoa powder
• 300 g confectionery (Mon Cheri)
• 6 cups of cream
• 6 packs of cream stiffener
• 1 jar morello cherries
• 1 pack of cake glaze
• Cherry brandy for drinking
• Chocolate shavings for decoration

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes

for all Black Forest cake fans

Melt the butter and let it cool. Preheat oven to 180°C (top/bottom heat). Beat the eggs with a hand mixer fitted with a whisk for 1 minute until frothy. Combine the sugar, vanilla sugar, and salt, sprinkle in for 1 minute, then beat for a further 2 minutes. Mix the flour with the cornstarch and cocoa powder, sift half of it onto the egg mixture, and mix briefly on the lowest speed. Mix in the remaining flour and cocoa powder in the same way. Finally, carefully stir in the cooled butter. Pour the batter into a 26 cm springform pan and smooth it out. Place the pan on the rack in the hot oven and bake for 35-40 minutes. Then remove the base from the pan and let it cool. Cut it in half horizontally (if you need to do it faster, I buy a dark Viennese base that’s already cut in half, saving me the above steps). Soak the bases with cherry brandy, if desired. For the filling, drain the cherries, reserving the juice and using it to make a cake glaze, add the cherries and let cool slightly. Melt the Mon Cheri (except for 14 pieces) in a water bath and let cool slightly. Place a cake ring around the bottom layer, pour the glaze and cherries on top and smooth it out. Whip 3 cups of cream with 3% cream stiffener, fold in the melted Mon Cheri. Spread half of this chocolate cream over the cherries, then place the second layer on top. Spread the remaining chocolate cream on top. Place the third layer on top. Whip 3 cups of cream with 3% cream stiffener, sweeten if desired. Spread a good half of this on the top layer. Chill. Remove the cake ring and decorate the cake with the remaining cream and garnish with grated chocolate. Place a Mon Cheri on each cake slice. Makes approx. 14 cake slices.