Quick cherry nougat cake

Ingredients for 1 servings:

• 1 cup sour cream
• 1 cup flour
• 1 cup sugar (brown)
• 1 cup of drink powder (chocolate drink powder)
• 1 cup hazelnuts, grated and roasted
• 125 g butter, warm, possibly melted OR:
• ½ cup vegetable oil, neutral
• 1 tsp, smothered cinnamon
• 4 eggs
• 400 g cherry(s), pitted, fresh OR:
• 1 jar sour cherries
• 30 g chocolate, chopped or chocolate chips
• 1 shot of rum
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 50 g dark chocolate coating (milk or semi-sweet)
• 200 g Nutella (nut nougat cream)

Instructions

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

quick and easy; tastes good even without cherries

Pit fresh cherries or drain the cherries from the jar. Preheat oven to 180°C (top and bottom heat, never fan-assisted). Combine all ingredients, except the cherries, chocolate coating, and hazelnut spread, in a bowl and mix with a mixer on high speed until the batter bubbles. Finally, fold the cherries into the batter by hand with a spoon. Grease and flour the bottom of a 26cm springform pan or line the bottom with baking paper (do not grease the edges). Pour the batter into the springform pan and bake on the middle rack for about 60 minutes. Cover with aluminum foil at the end if the cake is getting too dark. Allow the cake to cool slightly and then loosen it from the pan with a small knife. Melt the chocolate coating in a water bath, add the hazelnut spread, and spread it over the cake. It also tastes great without the glaze and cherries.