Bavarian Cherry Cake Recipe

Half a pound of fine, juicy black cherries, five tablespoonfuls of fine

bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one

ounce of sweet chocolate grated. Put the grated chocolate in a mixing

bowl, break an egg into it and add one tablespoonful of bread crumbs and

one of sugar, beat light and break another egg into it, adding another

tablespoonful of bread crumbs and one of sugar. Then separate the three

remaining eggs, the yolks from the whites, adding one yolk at a time

alternately with bread crumbs and sugar until all are used. Add the

cherries. Beat the three whites of eggs to a stiff froth and fold it in

lightly. Butter thick a cake mould, sift dried bread crumbs over it,

turn the cake into it and bake about three-quarters of an hour in a

moderate oven. Test it as other cake. In Bavaria it is served cold, but

I think it would also be nice hot with fruit sauce.