Chocolate Soft Cake

For the chocolate soft cake, first roll out the shortcrust pastry to a round thickness of about 2 cm, place on a greased round baking tray or other round baking dish with a diameter of 26 cm and form a rim. Chill for about 30 minutes. Prick bottom tightly with a fork and place a 24 cm round baking dish on top.

Bake at 200 °C in the lower half of the oven for about 25 minutes. After 15 minutes, remove the smaller pan. Finish baking the base, let it cool and place it on a cake plate.

For the filling, crumble the chocolate and place in a large enough bowl with the remaining ingredients. Heat over a bain-marie, stirring occasionally, until the chocolate is melted. Let cool slightly, but mixture should still be liquid.

Dry the sour cherries with kitchen roll, cut in half and spread evenly on the pastry base. Pour the chocolate mixture on top, place in the refrigerator to set for 4-6 hours.

Before serving, sprinkle the chocolate sour cherry cake with cocoa powder and garnish with the maraschino or sour cherries.

Preparation Tip:

The chocolate soft cake can be kept in the refrigerator for about 3 days.

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