Cherry brownie cake

A lovely brownie cake made with half dark chocolate and half milk chocolate, studded with fresh cherries and some walnuts and additionally flavored with Kirschwasser (cherry brandy). It tastes like summer and chocolate and childhood mischief and smiles all in a slice. :)
Recipe adapted from here.

Last year: Obazda and Gouda pumpernickel party rounds.
Two years ago: Turkey steaks in pink champagne sauce.
Three years ago: Spicy shrimp and wild rice soup (Chinese).




Ingredients (for a 23 cm round cake tin):

• 100 g milk chocolate
• 100 g dark chocolate
• 250 g butter
• 200 g sugar
• 4 eggs
• 2 tablespoons Kirschwasser (or some other cherry brandy or cherry liquor)
• 5 tablespoons cocoa
• 4 tablespoons flour
• 1 teaspoon baking powder
• pinch of salt
• 2 handfuls of fresh cherries (200 g)
• 1 handful of walnuts (75 g)

Preheat oven to 180 degrees C.

Line a 23 cm cake tin with baking paper. In a medium pot, melt together the two types of chocolate and the butter (over very low heat). When all is melted and even, remove the pot from the heat. Add the sugar and mix well. Add the beaten eggs and mix well. 

In a bowl, mix together the flour, baking powder, cocoa and salt. Gradually add this dry mix to the wet mix. Gently mix in the Kirschwasser, the cherries and the lightly broken/chopped walnuts. Pour this composition into the prepared tin.

Put it in the oven and bake for 40-50 minutes or until a skewer inserted inside comes out clean (or with only few wet crumbs). Take out, allow to cool, remove from the tin and slice.

It's done, dig in! :)