Spanish cherry chocolate cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g butter
• 400 g flour
• 1 packet of baking powder
• 5 drops of bitter almond flavor
• 5 drops of rum flavoring
• 1 pinch of salt
• 1 jar sour cherries
• 200 g dark chocolate coating
• 100 g chocolate sprinkles or chocolate shavings
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

stays fresh for a long time

Preheat the oven to 180°C fan-assisted oven or 200°C conventional oven. Drain the sour cherries well in a sieve. Separate the eggs. Beat the egg yolks with the sugar and vanilla sugar until fluffy. In another bowl, also beat the butter until fluffy. Stir the egg yolk mixture into the butter a spoonful at a time, then add the flavorings. Mix the flour, baking powder, and salt and stir into the egg and butter mixture using a dough hook. Beat the egg whites until stiff peaks form and fold them into the batter along with 75g of chocolate sprinkles or shavings. Pour the batter into a greased 26cm springform pan and bake in the oven for about 10 minutes. Remove the cake from the oven and press the sour cherries into the cake with your finger. Then bake for another 50-60 minutes at the same temperature and let cool. Cover the cooled cake with the chocolate coating and scatter the remaining sprinkles on top.