Summary

Ingredients

• 3 cups flour, (type 405)
• 1 cup cocoa powder, slightly de-oiled
• 1 cup sugar, preferably brown (/2 cup more for honey)
• 2 cup sparkling mineral water
• 0.5 ½ cup oil, rapeseed oil (or other good, neutral oil: e.g. safflower, sunflower oil)
• 5 egg (s)
• 1 tablespoon cinnamon, ground, heaped
• 1 packet baking powder (tartar)
• 2 glasses cherry (s), each 350g drained weight
• Butter, for the forms, decoration or filling as desired

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Instructions

1. Drain the cherries.
2. Butter molds, depending on the size, 10-12 mini molds (10-12cm), e.g. 12 muffin or bundt cake molds or springform pans, well.
3. Mix together all ingredients except the cherries. Adjust with the mineral water: it should create a soft dough that can be poured.
4. Fill into prepared molds or springform pans; Spread the drained cherries on top.
5. At 170 ° convection | 180 ° top / bottom heat | Bake on gas setting 3 for about 25 minutes. After a 20 minute chopstick test!
6. After cooling, the bundt cake molds can be filled just before serving, e.g. with cream or white chocolate mousse and sour, sweet or amarena cherries. Or with ice cream
7. Black Forest tartlets are made with kirsch.
8. Or pure, with a chocolate coating or icing.
9. The stackable bases may be drizzled with kirsch and can be mixed with additional cherries with cream or white chocolate mousse:
10. First 1 base with the cherries on top, the filling, 2nd base with the cherries on the bottom.
11. Decorate as you like:
12. Traditionally with cream, chocolate chips and cherries as Black Forest.
13. Covered with slightly warmed cherry jam, then covered with chocolate (delicate with semi-bitter orange chocolate).
14. With marzipan or fondant blanket, also as a motif cake.