Chocolate cake with pickled cherry

Ingredients for Chocolate cake with pickled cherry

Instructions for Chocolate cake with pickled cherry

To prepare the Chocolate cake with pickled cherry recipe, please follow these instructions:

Make the ingredients ready for use; The sliced ​​almonds are finely ground in a blender or parsley chop, the vanilla bowl is boneless! And the cherries pour into a sip and drizzle.

The 5 egg yolks (whites, all 7, are placed in a small bowl bowl), sugar and the vanilla grains are whipped in a large bowl of bowl to an airy egg snap, after which the almonds are added.

Meanwhile, butter and chocolate gently melt into a thickened pot for a liquid uniform. Choco butter mix pour into the large bowl bowl and mix well with the almond napkin.

The cherries are reversed first in the flour and then in the large mixture.

Finally, the whites are stiffened. Approximately 1/4 of them are thoroughly stirred together with the mixture, whereas the remainder is carefully turned around.

It all comes in a greased spring form and baked patiently for approx. 40-50 minutes at 175 degrees C. Check with a small pinch, which is fully stuck. The cake is done if the needle is not too nasty.

Let the cake cool slowly and decorate with sour cream flour immediately before serving.