Cherry Chocolate Cake

For the cherry-chocolate cake, preheat the oven to 180 °C top/bottom heat. First melt the butter and the cooking chocolate in a small saucepan.

In the meantime, separate the eggs and beat the egg whites until stiff. Finely sieve 100 g powdered sugar and stir into the beaten egg whites. Let the chocolate-butter mixture cool a bit and then stir in the egg yolks, the remaining powdered sugar (also finely sifted) and the vanilla pulp.

Finely sift the flour and mix with baking powder and baking soda. Then stir into the chocolate mixture alternately with the beaten egg whites. Always stir well to prevent lumps from forming.

Wash and pit the cherries. Grease a mold with butter and pour in the batter mixture. Spread the cherries on top. Bake the cake in the oven for about 30 minutes.

Preparation Tip:

Make the cherry chocolate cake with sprinkles.

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