Summary

Ingredients

• 200 g butter
• 200 g suar
• 5 egg (s), with a pinch salt
• 300 grams flour
• 1 packet baking powder
• 2 cl kirsch
• 1 tablespoon cocoa powder
• 2 tablespoon coffee powder, instant
• 4 tablespoons milk
• 2 glasses cherry (s)

For the cream:

• 200 g chocolate, white
• 3 tablespoon coffee powder (cappuccino)
• 6 sheets gelatin
• 3 egg (s)
• 300 g crème fraîche or mascarpone
• 300 g whipped cream
• Butter and breadcrumbs for the tray
• Cocoa powder for sprinkling.

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Instructions

1. Preheat oven to 175°C (350°F).
2. Beat the 200 g butter until foamy, about 2 min. Gradually add the 200 g sugar and a pinch of salt while beating for about 2 min more.
3. Add the 5 eggs one at a time, beating for about 1 min after each addition.
4. Mix the 300 g flour with the baking powder, sieve the mixture, then gently fold into the batter.
5. In a small bowl, combine the cocoa powder, instant coffee powder, and 2 cl kirsch. Add roughly 1 tablespoon of the milk and stir until smooth.
6. Divide the batter in half. Mix the cocoa-coffee-kirsch mixture into one half until evenly combined.
7. Drain the 2 glasses of cherries thoroughly, discarding the liquid.
8. Lightly grease the baking pan. Spread the light batter evenly across the bottom.
9. Pour the dark batter on top and spread evenly.
10. Distribute the drained cherries evenly over the top.
11. Bake at 175°C (350°F) for approximately 25 min until the top is golden brown.
12. Remove from oven and allow to cool completely.