Ingredients for approx. 24 pieces:
2 jars (à 720 ml) morello cherries
For the sponge:
200 g dark chocolate coating
250 g soft butter
200 g sugar
2 packets vanilla sugar
2 tsp cinnamon
6 eggs (M)
500 g flour
1 sachet baking powder
20 g cocoa for baking
150 ml milk
75 g chocolate drops
For the crumble
100 g butter
200 g flour
100 g sugar
Preparation:
1. Drain the morello cherries in a sieve.
2. Cut the chocolate coating into pieces and place in a bowl. Melt on a hot water bath, stirring occasionally. Leave to cool slightly.
3. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, cinnamon and eggs. Stir in the chocolate coating. Mix the flour with the baking powder and the cocoa and stir in quickly. Stir in the milk about halfway through adding the flour. Stir in the chocolate drops.
4. Melt the butter for the crumble. Mix the flour and sugar in a bowl. Mix in the butter, kneading everything into crumbles.
5. Line a baking tray with baking paper. Pour the batter onto the baking tray and spread. Put the morello cherries on top and spread the crumble on top. Bake in a preheated oven at 180°C (gas mark 2-3, fan oven 160°C) for approx. 30-35 minutes.
Preparation time approx. 75 minutes
Nutritional values per piece approx.:
calories: 367
Joule: 1537
Protein: 5,9 g
Fat: 17,7 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
