The Boyfriend had his last day at the place where he worked as student help for the last five years. Next month we will begin with his practical semester. To make the farewell a little bit sweeter, we baked some chocolate cherry cake and cheese puff pastry swirls.

The chocolate cherry cake is colleague-approved, I baked them some month ago as a “Doktor cake” for my colleague Alex, too. It is a delicious but easy to prepare cake which can be transported without being damaged.

I found the original recipe on lecker.de, but I take the amount of sugar (450g!) as an suggestion and decided to use 200g less sugar then the recipe said. Even then the cake was sweet. I think, you could even reduce the sugar amount for another 50g without troubles. I used one egg less than the recipe asked for, too. This fits more to the content of our fridge :-).

The result is a delicious cake, with a lot of chocolate and fruits, a new favourite!

Chocolate Cherry cake

• 300g Semi sweet chocolate
• 250g Butter
• 6 Eggs (Size L)
• 50g Water
• 250g sugar
• 1 Pinch Salt
• 350g flour Type 405
• 15g Baking powder (Cream de Tatar)
• 2 Glasses Morello cherries (each glass 720ml, drained weight 320g)

Decoration

• 100g white couverture

Melt butter with chocolate. Whisk Egg, water, salt and sugar until they lighten and become frothy. Stir in the molten butter-chocolate mixture, then add flour and baking powder and mix until homogenous.

Evenly distribute the batter on a paper lined baking tray. Drain the cherries and push them a little bit in the batter.

Bake at 175°C for 35 – 40 min.

Melt the couverture and pipe them in lines over the cake after it cooled down. Let the couverture set and cut into triangles before serving.