A cake recipe for all foodies:
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Beat the eggs and sugar until smooth. Add the lukewarm melted butter and the chocolate dissolved in a water bath with 2 tbsp of water and the cherry brandy. Mix and sift the baking powder, flour, salt, potato flour. Toast the hazelnuts in a dry pan until light brown.
Fold the flour and nuts into the egg mixture and pour it into the buttered cake springform pan. Bake in a medium hot oven (190 °C) for 45 minutes. After cooling, cut the cake twice. Whip the cream and vanilla sugar until stiff.
Soak the cake layers with cherry brandy and cover the bottom two with 1 cm of cream. Spread the drained cherries evenly over the top and press lightly into the cream. Place all the pieces on top of each other. Decorate the surface and the edge of the cake with enough chocolate chips. You can also add a small amount of cream holder (from a bag) or a little dissolved cold gelatine to the cream, so that the filling remains stiff longer.
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