for 12 pieces

Chocolate

150 g

dark chocolate, finely chopped

Butter mixture

150 g	butter, soft
120 g	sugar
¼ tsp	salt
3	eggs
2 dl	milk

Cake mixture

200 g	spelt flour
3 tbsp	cocoa powder
40 g	blue poppy seeds
1 tsp	baking powder
1 tsp	sodium bicarbonate
150 g	dark chocolate, coarsely chopped
300 g	cherries, pitted, halved

Cherry cream

100 g	cherries, pitted
1 tbsp	sugar

To decorate

200 g	double cream
100 g	cherries

How it's done

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.

Butter mixture

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Pour in the milk, add the chocolate, mix.

Cake mixture

Combine the flour with all the other ingredients up to and including the baking soda, mix into the butter mixture. Mix the chocolate and cherries into the mixture using a rubber spatula, transfer to the prepared tin.

To bake

Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Cherry cream

Place the cherries and sugar in a measuring cup, puree.

To decorate

Spread the double cream on top of the cake, drizzle with the cherry puree, create a marble effect using the handle of a wooden spoon. Decorate the cake with the cherries.

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