Freshly picked from the tree, they often don't make it into the basket and certainly not into the cake. We're talking about tempting red cherries. With our delicious chocolate cherry cake, it's definitely worth not eating them all at once.
Recipe for 1 cake tin
Preparation time: 45 minutes, including 30 minutes baking time
Ingredients:
600 g wheat flour
450 g sugar
7 organic eggs, size M
300 g butter
300 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'
350 g fresh cherries or 2 jars of sour cherries
1sachet of baking powder
1pinch of salt
Preparation:
- Preheat the oven to 180°C top/bottom heat and line a baking tray with baking paper.
- Melt the butter and dark cocoa chocolate in a bain-marie.
- Mix together the flour, sugar, eggs and baking powder.
- Now add the melted butter and chocolate mixture. Mix everything well to form a nice dough.
- Spread half of the batter on the baking tray lined with baking paper.
- Spread the pitted fresh or drained cherries on top. Then spread the second half of the batter over the cherries.
- Bake the cake for approx. 30 minutes.
Tips:
Serve the cake with powdered sugar or freshly whipped cream.
