Mon Cheri cake with cherry compote

1.

Mix the fat, sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Cut 6 mon cheri, add liquid to the batter. Roughly chop the chocolate and fold in. Put the dough in a greased springform pan (24 cm Ø) sprinkled with flour and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-30 minutes (chopstick test). Take the cake out of the oven, remove from the edge and let cool on a wire rack. Put the cherries in a sieve and collect the juice. Place the clean springform pan around the base. Stir 5 tablespoons of juice and pudding powder until smooth. Bring the rest of the juice to the boil. Stir in pudding powder and kirsch and simmer for about 1 minute while stirring. Fold in the cherries and place on the cake base. Chill the cake for about 1 hour. Whip the cream until stiff, pour in the vanilla sugar. Pour the cream into a piping bag with a star nozzle. Remove the cake from the edge and decorate with cream tuffs. Place 12 mon cheri (each piece of cake) on top of the cream and chill until serving

2.

Wait approx. 1 1/2 hours