Summary

Ingredients

• 175 g cherry (s), dried, chopped up with scissors
• 60 ml brandy or orange juice
• 140 g dark chocolate
• 55 g butter
• 3 egg (s)
• 150 grams sugar
• 60 ml milk
• 1 teaspoon vanilla extract (or a pk vanilla sugar, or a few drops flavor)
• 60 g flour
• 45 g walnuts, finely chopped
• Cake icing, chocolate (see below)
• Cherry (s), fresh, for decorating

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Instructions

1. Cook the dried cherries and brandy in the microwave for 1 min on HIGH (not covered). Give aside. Now put the chocolate and butter in the micro at HIGH, stirring for a total of 2 minutes, every 30 seconds. Also put aside.
2. Mix the eggs and sugar with a hand mixer until they are frothy, approx. 5 minutes, until they are thick and lemon-colored. Stir in the chocolate mixture, as well as the milk and vanilla. Stir in flour. Add the cherries with the liquid, also the nuts. Stir everything well.
3. Put in a greased and floured springform pan (21 cm in diameter) or in a cake tin (23 cm in size) prepared in the same way; put on a baking sheet.
4. Bake in a preheated oven (175 degrees), 45-50 minutes for the springform pan, 35-40 minutes for the cake pan, until a stick comes out. Let cool on a wire rack for 10 minutes, remove from the mold and let cool down completely.
5. Distribute 60ml of the chocolate glaze (0.25 American cup size) evenly over the cake and on the sides; Let solidify in the refrigerator for ten minutes. Spread the rest of the icing on the cake. Refrigerate. Let stand for 10-15 minutes at room temperature before consumption. Decorate with fresh cherries.
6. Chocolate icing: 170 g dark chocolate, 30 g butter
7. Put on HIGH for 2 minutes in the microphone, stirring every 30 seconds.