Liquorice chocolate cake with red fruits

45 minutes

1.

A square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Chop sweets in the universal chopper (or see

2.

page 36). Break the chocolate into pieces. Melt with 400 g butter in pieces in a hot water bath. Beat eggs and sugar with the whisk of the mixer until frothy. Stir in the chocolate butter.

3.

Quickly stir in the flour and liquorice. Smooth out the dough in the mold. Bake in the hot oven for 20-25 minutes. Take out and let cool down.

4.

Carefully remove the cake from the pan. Just before serving, whip the cream until stiff, drizzling in the vanilla sugar. Spread the cream on the cake. Put red fruit jelly on top.