Ingredients
Scale
For the dough
- 18 oz. (500g) sour cherries
- 3.5 oz.(100g) semisweet chocolate
- 7 oz. (200g) marzipan
- 1 1/8 cup (250g) butter
- 3 1/8 cup (400g) Mehl
- 3/4 cup sugar
- 1/2 tsp. vanilla extrakt
- pinch of salt
- 4 eggs
- 3 1/2 tsp. bakingpowder
- 4 tbsp. Kirschwasser (Cherry Schnaps or Liquor)
For the glaze and decoration
- 1/2 cup (110g) whipping cream
- 0.5 oz. (15g) coconut oil (hardened)
- 3.5 oz.(100g) semisweet chocolate
- 20–24 cherries
Instructions
- Wash the cherries, dry them and remove the stones. Chop the chocolate and set aside. Cut the marzipan into small pieces. Mix the flour with the baking powder and set aside.
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan (9-10 cups).
- In a large bowl mix the butter with the sugar until light and fluffy. Add marzipan, vanilla extract and a pinch of salt and mix again. Add the eggs one by one and mix well between each addition. Reduce the speed and add the flour mix gradually until incorporated. Carefully fold in the chocolate and cherries. Fill into the form and even out the surface. Bake for 45-50 minutes on a lower rack of the oven.
- Test with a toothpic if it comes out clean. Take out of the oven and place on a cooling rack. Pinch some holes into the cake with the toothpic and drizzle the cherry schnaps (or liquor) into the holes. Leave in the form for 40 Minutes and then carefully remove from the form and let cool upside down on a cooling rack.
- In a bowl over simmering water heat the whipping cream with the coconut oil. Add the chopped chocolate and stirr constantly until the chocolate is melted. Let cool for 15 minutes so the ganache can thicken a bit. Cover the cake with the chocolate and let dry a bit before you place the washed and dried cherries next to each other in a circle on top. Let cool/dry completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 20