Chocolate Cake with Marzipan Nougat Bombs and Sour Cherries

For the chocolate cake with marzipan nougat bombs and sour cherries, preheat the oven to 200 °C top/bottom heat. Grease and flour a 26 cm springform pan.

For the marzipan bombs, divide the raw marzipan mixture into approx. 10-12 pieces and roll out or press round so that there is some space for the Nutella. Put about a teaspoon of Nutella on each marzipan and press together.

Drain the sour cherries. Mix eggs, sour cream, sugar, nuts, flour, cocoa, oil, baking powder and bitter almond flavoring in a bowl with a mixer until well blended.

Pour into the mold. Then spread the marzipan bombs in the batter and sink a little. Then divide the sour cherries in the mold. Put the cake in the oven and after about 10 minutes turn the oven down to 180 °C. Bake for another 35-40 minutes. Test with chopsticks.

When the cake has cooled, sprinkle with powdered sugar.

Preparation Tip:

The chocolate cake with marzipan nougat bombs can also be prepared with other fruits. If you like, sprinkle some chopped pistachios or brittle over the cake.

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