800 g whipped cream

550 g dark chocolate couverture

60 g soft butter or margarine

125g sugar

1 tablespoon of sugar

1 pinch of salt

2 eggs (size M)

100 gflour

6 gbaking powder

1 glass (240 ml) of amarena cherries in syrup

15g cocoa powder

possibly cocoa for dusting

preparation

1

Heat 500 g of cream in a saucepan and remove from the heat. Roughly chop 300 g of couverture, add it to the hot cream and dissolve it while stirring. Pour the chocolate cream into a mixing bowl and let it cool for about 15 minutes, then refrigerate for about 2 hours

2

Roughly chop 250 g of chocolate coating and melt in a bowl over a warm water bath. Remove from the heat and allow to cool slightly. Mix the fat, 125 g of sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one at a time. Pour in the chocolate coating while stirring. Mix the flour and baking powder and stir in briefly

3

Pour the dough into a greased springform pan (26 cm Ø) that has been dusted with flour and smooth it out. Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see manufacturer) for 35-40 minutes. Take the cake out of the oven, loosen it from the edge of the pan and let it cool on a wire rack for about 1 hour

4

Drain the cherries in a sieve, collecting the juice. Roughly chop about half of the cherries. Mix the chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Fold in the chopped cherries

5

Halve the base horizontally. Place a cake ring around the bottom base and spread with the chocolate cream. Place the cake lid on top. Chill the cake for about 1 hour

6

Beat 300 g of cream until stiff, while sprinkling in 1 tablespoon of sugar and cocoa. Remove the cake from the cake ring and spread the cream all over. Decorate the edge with a cake comb. Spread the remaining cherries and 2-3 tablespoons of syrup over the cake shortly before serving. If necessary, dust with cocoa

7

Waiting time approx. 2 hours