Kirschsacher cake

For 16 pieces
  • 375 g cherries
  • 1/8 l Milk
  • 400 g Dark chocolate
  • 250 g Butter
  • 25 0 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (Size M)
  • 100 g Cornstarch
  • 250 g flour
  • 50 g Cocoa powder
  • 1 packet baking powder
  • 3 tbsp cherry liqueur
  • 4 EL Cherry jam
  • Icing sugar , Truffles and cherries
  • fat
105 minutes
light
1.
Wash the cherries. Put 4-6 cherries aside. Stalk and stone the rest. Heat milk. Roughly chop 100 g chocolate, melt in the milk, allow to cool. Mix butter, sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time, alternating with 50 g cornstarch. Mix 50 g cornstarch, flour, cocoa and baking powder. Briefly stir in together with the chocolate milk. Fold in the cherries. Pour the dough into a greased, square springform pan (23 x 23 cm) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Let the base cool down, cut in half horizontally. Drizzle the bottom with liqueur. Heat the jam and cover the cherries that have been set aside with it, allow to dry. Brush the remaining jam over the bottom. Put the floors back together. Roughly chop 300 g chocolate. Melt on a warm water bath. Cover the cake evenly with the chocolate, chill for about 30 minutes. Sprinkle strips of powdered sugar on the cake. Serve decorated with pink truffles and the cherries
2.
Wait approx. 1 hour
1 piece approx.:
  • 460 kcal
  • 1930 kJ
  • 7 g protein
  • 24 g fat
  • 52 g carbohydrates

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