Step 1/11
- standing mixer or hand mixer with beaters
- oven
Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.
Step 2/11
- 1 vanilla bean
- 7 tbsp rum
- 240 g melted butter
Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.
Step 3/11
- 250 g all-purpose flour
- 4 tbsp cocoa powder
- 2 tbsp cornstarch
- 3 tsp baking powder
- 1 tsp cinnamon
- salt
In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.
Step 4/11
Add dry ingredients to the mixture and beat until a smooth batter forms.
Step 5/11
Add chopped chocolate and beat to combine.
Step 6/11
Now, carefully fold in two thirds of the drained cherries.
Step 7/11
- oven
- baking pan
- cooking spoon
Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
Step 8/11
Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.
Step 9/11
- frying pan
- lighter
- cooking spoon
Add remaining rum. Then, stand back and flambé.
Step 10/11
Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.
Step 11/11
- 1 tbsp cornstarch
- 1 tbsp water
- confectioner’s sugar to garnish
In the meantime, dissolve remaining cornstarch in some water. Add mixture to the sauce until thickened to desired consistency. Serve hot cherries on top of a piece of the cake. Add some confectioner’s sugar to liking.