Summary

Ingredients

• 1 glass cherry (s) (720 ml)
• 150 g crème fraîche
• 125 g butter
• 150 grams sugar
• 3 egg (s)
• 0.5 ½ lemon (s), only the grated zest
• 300 grams flour
• 0.5 ½ pack baking powder
• 1 pinch (s) salt
• 50 g dark chocolate couverture
• Fat, for the shape

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Instructions

1. Drain the cherries.
2. Stir the fat and sugar until creamy. Stir in eggs one at a time. Stir in the crème fraîche and the lemon zest. Mix in flour, baking powder and salt and stir in.
3. Grease a springform pan (26 cm diameter). Smooth out the dough in the form, spread the cherries on top. Bake the cake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C) for about 45 minutes. Take out and let cool in the form on a rack.
4. Chop the couverture and melt it in a water bath. Allow to cool slightly.
5. Take the cake out of the tin and place on a cake plate. Pull the couverture over the cake in strips with a spoon, allow to set.