Chocolate Soft Cake

Preheat the oven to 170 °C top and bottom heat. Grease and crumble a cake tin.

For the base, beat the eggs and sugar until foamy. Gradually drizzle in the oil. Mix in the rum. Mix flour, cocoa and salt and fold into the mixture. Pour the batter into the prepared pan and bake for 25-30 minutes.

In the meantime, for the sour cherry mousse, drain the sour cherries well in a sieve and collect the juice. Fill up the juice with water to 800 ml. Cut the drained sour cherries in half.

Stir the pudding powder with a little cherry juice until smooth. Bring the remaining cherry juice to the boil, stir in the mixed custard powder and bring to the boil again briefly. Stir the halved sour cherries into the hot pudding.

Spread the mixture on the cooled base, smooth it out and refrigerate for about two hours.

For the chocolate mousse, melt the chocolate. Whip the tofu with vanilla sugar, rum and the chocolate with a mixer until fluffy.

Spread the chocolate mousse evenly over the cold sour cherry mousse and let it set in the refrigerator, preferably overnight.

Remove the edge of the mold and serve the cake sprinkled with chocolate chips.

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