Original Black Forest Cake

Beat the eggs and sugar until smooth, add the lukewarm melted butter and the chocolate dissolved in a water bath with 2 tbsp. water and the kirsch. Mix baking powder, flour, salt, potato flour and sift.

Roast the hazelnuts in a dry frying pan until light brown. Fold the flour and nuts into the egg mixture and pour into the buttered springform pan. Bake at 190 degrees a. Bake for 45 minutes. Cut the base 2 times after cooling. Whip the cream and the cream until stiff. Soak the cake layers with cherry brandy and cover the 2 bottom layers with cream to a height of 1 cm. Spread the cherries evenly on top and press lightly into the cream. Place all parts on top of each other. Decorate the surface and the edge with rich chocolate chips. Chocolate chips decorate.

Tip: Use better chocolate – the more delicious the result!

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