|500 g||cherries (stoned)|
|250 g||all-purpose flour|
|240 g||butter (melted)|
|150 g||chocolate (chopped)|
|1||vanilla bean (seeds)|
|4 tbsp||cocoa powder|
|3 tsp||baking powder|
|200 ml||red wine|
|confectioner's sugar to garnish|
|butter to grease|
Port wine, 2008
Port is the ideal companion to this sweet chocolate dessert. Matured for a couple of years in barrels, the red wine emphasizes the rum aroma with its slightly spicy taste.
Preheat oven to 170°C/340°F. Beat eggs until foamy. Slowly add in most of the sugar and beat until fluffy and pale.
Now, add in seeds of the vanilla bean and most of the rum and melted butter. Beat until well combined.
In a large bowl, mix flour, cocoa powder, some cornstarch, baking powder, cinnamon, and a pinch of salt in a large bowl.
Transfer the batter into a greased baking pan. Smooth out the top and bake in a preheated oven at 170°C/340°F. for approx. 50 – 60 min. until fully set. A wooden skewer inserted in the center should come out clean. Let cool on a cake rack.
Before serving, caramelize remaining sugar in a pan. Add remaining cherries and stir to coat.
Now, add red wine and let simmer for 2 – 4 min. until the alcohol has evaporated.