Summary

Ingredients

• 1 glass sour cherries, (720 ml filling weight)
• 400 g chocolate, dark
• 100 ml cream
• 250 g butter, soft
• 180 g suar
• 1 packet vanilla sugar
• 6 medium egg (s), also large eggs
• salt
• Lemon juice
• 100 ml kirsch or half milk, half kirsch
• 200 g flour
• 50 g cornstarch
• 1 packet baking powder
• powdered sugar

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Instructions

1. Line the bottom of a deep baking sheet (drip pan) with parchment paper, grease and flour the edge.
2. Chop 150 g chocolate into small pieces. Separate the eggs, beat the egg white with a pinch of salt and a little lemon juice until stiff and refrigerate until you can use it again. Melt 250 g chocolate in the cream in a saucepan over low heat while stirring and let cool down a little.
3. Stir the butter until peaks form, then gradually add the sugar and vanilla sugar. Stir in the egg yolks one by one and continue to stir until the mixture is light yellow. Stir the chocolate and cream mixture together with the kirsch into the foam mass. Mix flour with baking powder and starch and sift while stirring. Fold in the chopped chocolate. Finally fold in the egg white loosely with a whisk.
4. Pour the batter into the mold and spread the cherries on top, pressing lightly into the batter. Bake at 180 ° C top / bottom heat in the lower part of the oven for 30 - 35 minutes. Dust them with icing sugar when they have cooled.
5. Covered with foil, the cake stays fresh in the refrigerator for 2-3 days.