INGREDIENTS
240 g flour
5 eggs
140 g sugar
2 teaspoons baking powder
125 ml milk
125 ml sunflower oil
2 tablespoons cocoa
2 tablespoons milk
350 g morello cherries (drained weight)
1 tablespoon butter (for brushing the baking pan)
For the pudding cream
420 ml cream
220 ml milk
2 packs of paradise cream vanilla
For the icing
200 g dark chocolate
preparation
1 tbsp sunflower oilPreparation
This is how it works, first put the eggs in a bowl and stir until foamy until a light mixture is formed. Then let the sugar trickle in little by little and stir in.
Now stir in the milk and sunflower oil.
Now mix the flour and baking powder and stir in as well.
Then pour half of the dough into another bowl and stir in the cocoa and milk.
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