Summary

Ingredients

For the dough:

• 250 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 6 egg yolks
• 160 g chocolate, melted
• 200 g hazelnuts, rated
• 100 g flour
• 2 teaspoons baking soda
• 1 teaspoon, leveled cinnamon, ground
• 6 egg whites, beaten until stiff
• Grease for the tin

For covering:

• 500 ml whipped cream
• 160 g chocolate, dark
• 2 glasses sour cherries
• water
• 3 tablespoon sugar
• 2 points pudding powder (vanilla)
• Chocolate flakes (chocolate flakes)

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Instructions

1. For the dough, stir together the butter, sugar and vanilla sugar until frothy. Then stir in the egg yolks one at a time. Also stir in the melted chocolate well. Mix the hazelnuts, flour, baking powder and cinnamon and carefully fold in together with the whipped egg white. Place the dough on a baking sheet that has been greased or lined with baking paper and smooth out.
2. Bake in a hot oven at 180 ° C for about 30 minutes. Let cool down.
3. For the topping, put the whipped cream in a saucepan, bring to the boil and remove from the stove. Roughly chop the chocolate, add to the whipped cream and melt in it. Important: Then put the chocolate cream in the refrigerator for at least 5 hours!
4. Drain the sour cherries well in a sieve - collect the cherry juice.
5. Measure the cherry juice and make up to 800 ml with water. Stir the pudding powder with some of the cherry juice until smooth. Bring the remaining cherry juice to the boil with the sugar, stir in the mixed pudding powder and bring to the boil again briefly.
6. Halve the drained cherries and stir into the hot pudding. Put this mixture on the cooled cake base and smooth it out. Then chill for about 2 hours.
7. Whip the prepared chocolate cream until creamy and brush the cake with it. Sprinkle with chocolate chips.