Summary

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

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Instructions

1. Drain the morels and drain well.
2. Preheat the oven to 170 ° C (bottom + top heat).
3. Grate dark chocolate.
4. 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.
5. 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.
6. Put the dough in a greased, floured form and spread the drained morello cherries on top (they will disappear in the course of baking).
7. Bake the cake at 170 ° C for approx. 55 minutes. Chopstick sample.
8. After cooling, it is very lightly sifted with powdered sugar - but it doesn`t have to be.
9. I always make the cake the day before, because then it is really delicious and juicy.