Chocolate Cherry Cake
|Candied cherry halves||100 Gram (1/2 Cup)|
|Butter||200 Gram, softened (3/4 Cup Plus 2 Tablespoons)|
|Sugar||250 Gram (1 1/4 Cups)|
|Lemon||1 , peel grated|
|Ground cinnamon||1⁄2 Teaspoon|
|Semisweet chocolate||7 Ounce, grated (200 Gram)|
|Ground hazelnuts||100 Gram (1 Cup)|
|Ground almonds||100 Gram (1 Cup)|
|All purpose flour||150 Gram, sifted (1 Cup)|
|Baking powder||1 Teaspoon|
|Powdered sugar||20 Gram (3 Tablespoons)|
|Chocolate powder||20 Gram (3 Tablespoons)|
Grease a 9-inch (23-cm) springform cake pan; sprinkle with fine breadcrumbs.
Preheat oven to 350°F (175°C).
To make cake, wash cherries and pat dry.
Cream butter and sugar in a large bowl until light and fluffy.
Add eggs, salt, lemon peel, cinnamon, chocolate, hazelnuts and almonds; stir well.
Fold in cherries with flour and baking powder.
Turn batter into prepared pan; smooth the surface.
Bake 1 to 1-1/2 hours or until a wooden pick inserted in center comes out clean.
Turn out cake onto a rack to cool.
To decorate, cut center from a paper doily; place it over center of cooled cake and sift powdered sugar over uncovered area.
Remove center piece of doily from cake; place rest of doily over cake and sift all over with chocolate powder.