Summary

Ingredients

• 500 g cherry (s), pitted
• 160 g mararine
• 80 g suar
• 3 egg (s)
• 15 Confectionery, (Mon Cherie)
• 250 g flour
• 1 teaspoon, heaped baking powder
• 20 g cocoa powder, unsweetened
• 70 ml milk, low in fat
• 80 ml liqueur, (Amarula liqueur, alternatively Baileys or egg liqueur)
• powdered sugar

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Instructions

1. Grease the baking pan (26 cm) and dust with a little flour. Preheat the oven to 180 degrees (convection 160 degrees).
2. Melt Mon Cherie in a water bath. Let cool slightly (mass should still be liquid). Mix the margarine with the sugar until creamy. Gradually stir in eggs. Stir in the melted Mon Cherie mixture. Mix the flour, baking powder and cocoa powder and sift. Stir alternately with the milk and the liqueur into the chocolate cream. Pour the batter into the prepared baking pan and smooth it out. Top with cherries (press lightly into the batter). Bake the cake on the second rack from the bottom for 55 - 60 minutes. Dust the cooled cake with powdered sugar.