Black Forest Cherry Cake | Classic & Juicy

Preheat the oven to 160 °C top/bottom heat. Grease a springform pan (Ø 22 cm) with butter and lightly dust with flour.

Melt 200 g of the dark chocolate together with the butter in a bain-marie and then let it cool slightly. Later, process the remaining chocolate into shavings for decoration.

Separate the eggs. Beat the egg whites with 200 g granulated sugar and a pinch of salt until stiff. Stir the egg yolks into the cooled, but still liquid, chocolate mixture.