Chocolate Cake with Cherries

For the chocolate cake with cherries, grease and flour the cake pan. Separate the eggs and beat the egg whites with a little salt until stiff.

Beat the yolks with the sugar and vanilla sugar until very foamy, sift the flour with the cocoa and incorporate. Fold in the snow.

Pour the mixture into the pan and bake in the preheated oven at 150 degrees for 30 – 40 minutes (needle test).

Drain the cherries and collect the juice. Cut the cooled cake in two. Melt the chocolate in a water bath.

Whip the cream with cream stiffener, put 6 tablespoons for the rosettes in a piping bag with a star nozzle, mix 4 tablespoons with the melted chocolate. Set aside some of the cream for the top of the cake.

Drizzle the cake base with cherry juice, spread a layer of whipped cream, place cherries on top, cover with whipped cream, place cake slice on top and drizzle with cherry juice.

Then spread the chocolate cream on top, cover with the top sheet of the cake and drizzle with cherry juice.

Spread whipped cream all over the cake, sprinkle with chocolate chips, pipe rosettes and decorate with cocktail cherries.

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