To make the soft-serve cake, melt the butter in a saucepan over low heat and dissolve the cooking chocolate in it, broken into pieces. Beat the eggs with the sugar, vanilla sugar and sherry until foamy.
Slowly stir in the flour and baking powder, and lastly gently fold in the grated hazelnuts and the chocolate butter. Pour the batter into a round greased baking pan.
Bake in the oven at 180 °C top-bottom heat for approx. 50 – 60 minutes. Let the cake cool and then cut it once horizontally.
Whip the cream with cream stiffener and vanilla sugar until stiff. Pour half of the whipped cream into a bowl and fold in the sour cherries (keep about 12 pieces for decorating).
Spread the whipped cream on the bottom layer and place the top half of the cake on top. Spread the remaining whipped cream on the top and the outside.
The remaining sour cherries can be placed in a circle on the edge of the cake. Decorate with chocolate flakes and chill.
Preparation Tip:
Instead of chocolate flakes, you can sprinkle pistachios over the soft cake.
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