Summary

Ingredients

• 5 egg (s)
• 250 g butter or mararine
• 200 g suar
• 1 vanilla sugar
• 1 teaspoon cinnamon
• 1 tablespoon cocoa powder
• 100 g chocolate, rated
• 250 g flour
• 1 point baking powder
• 200 g hazelnuts, round
• liter ⅛ red wine
• 1 glass sour cherries
• 100 g couverture, white
• 2 tablespoon hazelnuts, shaved

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Instructions

1. Separate the eggs, beat the egg whites until stiff and set aside. Mix the butter, sugar, vanilla sugar and egg yolks until frothy. Fold in the cinnamon, cocoa, chocolate, nuts and the flour mixed with the baking powder. In between, keep adding the red wine in small portions. Finally fold in the egg whites.
2. Preheat the oven to 180 degrees. Grease a baking sheet and distribute the dough evenly on it. Now place the well-drained cherries on the dough. Then bake the cake for about 30 minutes, leave to cool.
3. Dissolve the couverture in a warm water bath. Pull it over the cake in thin threads and garnish with the shaved nuts.