- 250 grams Ladyfinger
- 120 grams ground almonds
- 1 kilogram cherries
- 1 tablespoon Cocoa powder
- 120 milliliters Red wine
- 120 grams Butter
- 150 grams Sugar
- 1 generous pinch Ground clove
- 1 generous pinch Cinnamon
- 1 generous pinch Nutmeg
- 4 centiliters Cherry brandy
- 6 Eggs (separated)
- 100 grams Dark chocolate (grated)
- Powdered sugar (for dusting)
- Butter (for the springform pan)
- Crumb (for the springform pan)
Remove the stalks from the cherries, rinse the cherries, and drain well. Remove the stone. Set aside approximately 30 cherries for garnish (save some with stems if desired).
Beat the butter with 100 g (approximately 3.5 ounces or 1/2 cup) sugar until fluffy. Add the yolks one at a time and gradually stir. Add the grated chocolate, spices, and cocoa powder and stir.
Crumble the lady fingers until a coarse mixture. Mix with the almonds, red wine, and kirsch. Fold in the egg yolk mixture. Gently fold in the cherries. Whisk the egg whites with the remaining sugar until stiff and gently fold into the batter.
Pour the batter into a springform pan that has been greased and sprinkled with a few lady finger crumbs. Bake in preheated oven at 180° C (approximately 350° F) circulating air about 60 minutes. Allow to cool in the mold until room temperature (can also be served luke warm if desired). Remove from the pan and serve sprinkled with powdered sugar and garnished with the reserved cherries.