Summary

Ingredients

• 400 g butter or mararine
• 300 g suar
• 8 egg (s)
• 300 grams flour
• 250 g almond (s), round
• 250 g chocolate, block chocolate or rated rated chocolate
• 2 teaspoons baking soda
• 2 packs vanilla sugar
• 2 teaspoons cinnamon
• 4 tablespoon rum
• 1 glass sour cherries

For covering:

• Couverture
• Palm fat

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Instructions

1. Mix the above ingredients into a batter and fold in the drained cherries. Spread on a greased tray and bake at 200 ° for 40-50 minutes. Spread the dissolved couverture mixed with a cube of palmin on the cooled cake.