Ingredients cake
- 125g butter
- 200g sugar
- 6 eggs
- 125g Idilio chocolate pearls (available from Idilio Origins in 2kg bags)
- 250g grated almonds
- 2 tbsp cherry
- 50g flour
- 1 teaspoon Baking powder
Ingredients glaze
- 50g butter
- 80g chocolate made from wild cocoa (Idilio No.5, Cooperativa Amazonas)
preparation
- Mix butter, sugar and eggs well
- Mix in the remaining ingredients
- Place in a buttered and floured form
- Bake in the lower half of the oven preheated to 180 degrees for about 45 minutes
- Melt butter and chocolate in a water bath and spread on the cake
