Black Forest Cake

Beat the egg yolks until creamy. Add sugar, melted chocolate, baking powder and cherry brandy. Stir everything together.

Beat egg whites until stiff and fold in.

Fill the biscuit dough into a cake springform pan and bake at 200 °C for 1/2 hour.

Thicken cherries and spread on cooled sponge cake base.

Spread the stiffly whipped cream evenly over the cherries. Decorate with chocolate sprinkles and cocktail cherries.

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