Ingredients
1 cup sour cream
1 cup flour
1 cup sugar (brown)
1 cup powdered drinks (drinking chocolate powder)
1 cup hazelnuts, toasted and grated
125 g butter, warm, possibly melt OR:
1/2 cup vegetable oil, neutral
1 tsp, cinnamon gestr
4 egg (s)
400 g cherries, pitted, fresh OR:
1 glass of sour cherries
30 g chocolate, chopped or chocolate droplets
1 shot of rum
1 pack of baking powder
1 pack vanilla sugar
50 g chocolate, dark (whole milk or bittersweet)
200g
Nutella (chocolate hazelnut crea Preparation
Working time: about 30 minutes / degree of difficulty: normal / condensing p. P.: not specified
Fresh cherries or Core Drain cherries from a jar. Preheat oven to 180 ° C, the upper and lower heat, no way forced-air!
Combine all ingredients, except cherries, chocolate and nut nougat cream - mix in a bowl and with the mixer on high mix until the dough blistered. Finally, the cherries by hand fold in with a spoon the batter.
Grease a springform pan with 26cm diameter on the ground and ausstäuben with flour or the bottom with baking paper (do not grease the edge). Pour the batter into the springform pan and about 60 min. Bake on the middle rack - cover the end with aluminum foil if the cake is too dark.
Allow to cool and loosen the cake with a small knife on the side of the mold.
Chocolate melt in a water bath and nut nougat cream and cook sprinkle the cake with it.
Even without glaze and cherries very well.
1 cup sour cream
1 cup flour
1 cup sugar (brown)
1 cup powdered drinks (drinking chocolate powder)
1 cup hazelnuts, toasted and grated
125 g butter, warm, possibly melt OR:
1/2 cup vegetable oil, neutral
1 tsp, cinnamon gestr
4 egg (s)
400 g cherries, pitted, fresh OR:
1 glass of sour cherries
30 g chocolate, chopped or chocolate droplets
1 shot of rum
1 pack of baking powder
1 pack vanilla sugar
50 g chocolate, dark (whole milk or bittersweet)
200g
Working time: about 30 minutes / degree of difficulty: normal / condensing p. P.: not specified
Fresh cherries or Core Drain cherries from a jar. Preheat oven to 180 ° C, the upper and lower heat, no way forced-air!
Combine all ingredients, except cherries, chocolate and nut nougat cream - mix in a bowl and with the mixer on high mix until the dough blistered. Finally, the cherries by hand fold in with a spoon the batter.
Grease a springform pan with 26cm diameter on the ground and ausstäuben with flour or the bottom with baking paper (do not grease the edge). Pour the batter into the springform pan and about 60 min. Bake on the middle rack - cover the end with aluminum foil if the cake is too dark.
Allow to cool and loosen the cake with a small knife on the side of the mold.
Chocolate melt in a water bath and nut nougat cream and cook sprinkle the cake with it.
Even without glaze and cherries very well.
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