Weiwel`s Chocolaty Cherry Cake – Very Fine
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g suar
- 125 g butter
- 4 egg (s)
- 125 g flour
- 125 g hazelnuts, round
- 1 teaspoon cinnamon
- 1 bar chocolate, (good dark chocolate)
- 2 teaspoons, leveled tartar baking powder
- 1 glass morello cherries, drained
Print Recipe
Pin Recipe Instructions
- Drain the morels and drain well.
- Preheat the oven to 170 ° C (bottom + top heat).
- Grate dark chocolate.
- Stir room-warm butter with the sugar until the sugar no longer crunches. Then gradually add 4 eggs and stir to a white foamy cream.
- Mix the ground hazelnuts, grated chocolate, cinnamon, baking powder and sifted flour and add to the cream. Stir again briefly until a uniform mass has formed.
- Put the dough in a greased, floured form and spread the drained morello cherries on top (they will disappear in the course of baking).
- Bake the cake at 170 ° C for approx. 55 minutes. Chopstick sample.
- After cooling, it is very lightly sifted with powdered sugar - but it doesn`t have to be.
- I always make the cake the day before, because then it is really delicious and juicy.
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