Summary

Ingredients

• 100 g chocolate, dark chocolate with a hih cocoa content; rub
• 200 g butter, melt
• 1 glass morello cherries, drained weight approx. 350 g
• 4 egg (s), separate
• 175 grams sugar
• 2 tablespoon rum, tastes good without
• 1 pinch (s) cinnamon, can be more
• 125 g almond (s), round
• 100 g breadcrumbs
• 0.5 ½ pack baking powder
• some flour
• Fat, for the shape
• Powdered sugar, for dusting

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Instructions

1. Drain the morello cherries in a colander.
2. Mix breadcrumbs well with baking powder. Line the bottom of a springform pan with baking paper and grease the edge.
3. Set the oven to top and bottom heat and 175 degrees.
4. Mix the sugar, egg yolks and butter until frothy. Stir in rum, if you like, and cinnamon.
5. Now stir in the chocolate, almonds and breadcrumbs.
6. Then beat the egg whites very stiff and with a wooden mixing spoon
7. fold under the dough.
8. Turn the sour cherries in flour and fold in as well.
9. Pour the batter into the springform pan, smooth it out and about
10. Bake for 55 minutes. After about 35 minutes, cover the cake with aluminum foil.
11. Dust with icing sugar after cooling.