Beat the butter with the sugar and vanilla sugar until frothy, gradually stir in the eggs, then alternately stir in the flour mixed with the baking powder and the 200ml milk.
Melt each 100g chocolate and add to the dough together with the cocoa powder, finally stir in the ground almonds, beat the dough again until it is airy and pour it into a lightly greased springform pan.
Bake in a preheated oven at around 170 ° C top / bottom heat for around 45 - 50 minutes. Please do not forget your chopstick sample.
Let the cake cool completely and divide horizontally once. Put the top of the cake to one side and put the springform pan back around the bottom.
Boil a thick pudding from the pudding powder, sugar and 400ml milk, place immediately on the cake base and distribute evenly.
Heat the cherry groats in a saucepan and thicken even more with the cornstarch, so that a slightly viscous, but easily spreadable mass is created. Immediately pour the mixture onto the pudding base and distribute it evenly. Place the cake top on the cherry mixture and place the cake in the refrigerator for at least 2 hours so that the filling becomes firm.
Melt the couverture and let it cool down slightly, then brush the cake all around with it. If you like, you can spread chocolate sprinkles or chocolate rolls on top for decoration.
Instead of the cherry jelly, you could also take a large glass of cherries, drain the cherries, collect the juice, thicken it with instant gelatine and then add the cherries again.
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