Summary

Ingredients

• 300 g mararine
• 180 g suar
• 4 egg yolks
• 125 g hazelnuts, round
• 125 g chocolate, semi-bitter, rated
• 250 g flour
• 0.5 ½ pack baking powder
• 2 tablespoon rum
• 750 g sour cherries, pitted
• 4 egg whites
• some kirsch
• 1 cup cake icing (chocolate) or powdered sugar

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Instructions

1. Mix in the margarine, sugar and egg yolk until foamy, mix in the hazelnuts, chocolate and the flour mixed with baking powder as well as the rum, then add the sour cherries.
2. Beat the egg whites until stiff and fold into the chocolate-nut-cherry batter. Pour the dough into a greased springform pan and bake in the preheated oven for about 50 minutes at 175-200 ° C or level 2-3.
3. Then take the cake out of the tray as you like, press a few holes in with a fork while it is still hot and drizzle with kirsch, let it cool.
4. Either sprinkle with powdered sugar or dissolve a chocolate icing in a water bath and cover the cake evenly with it.