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Molehill Cake

Name: Molehill Cake
Yield: 12 servings
Ingredients: Butter, salted: 100 g (⅜ cup 1 tbsp); Sugar, white, granulated: 125 g (⅝ cup); Vanilla Sugar: 2 tsp (2 tsp); Egg, large: 4 (4); Chocolate, dark, 45% - 59% cacao solids: 150 g (5.29 oz); Hazelnuts, filberts, ground: 150 g (2 cups); Wheat flour, white, all-purpose, self-rising, enriched: 100 g (¾ cup 2½ tsp); Cocoa powder, unsweetened: 10.7 g (2 tbsp); Cherries, sour, canned, water pack, drained: 500 g (3 cups); Cream, fluid, light whipping, 30% fat: 400 ml (1⅔ cups 1 tsp); Sugar, white, granulated: 50 g (¼ cup); Vanilla Sugar: 2 tsp (2 tsp); Gelatin, dry, unsweetened: 2.96 g (1 tsp)

submitted by Sara on September 7, 2018

Baked Good

Dessert

Ingredients
for
servings
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For the dough

	100 g ⅜ cup 1 tbsp	Butter, salted
	125 g ⅝ cup	Sugar, white, granulated
	2 tsp 2 tsp	Vanilla Sugar
	4 (ea. 50 g) 4 (ea. 1.76 oz)	Egg, large
	150 g 5.29 oz	Chocolate, dark, 45% - 59% cacao solids
	150 g 2 cups	Hazelnuts, filberts, ground
	100 g ¾ cup 2½ tsp	Wheat flour, white, all-purpose, self-rising, enriched
	10.7 g 2 tbsp	Cocoa powder, unsweetened
For the filling
	500 g 3 cups	Cherries, sour, canned, water pack, drained
	400 ml 1⅔ cups 1 tsp	Cream, fluid, light whipping, 30% fat
	50 g ¼ cup	Sugar, white, granulated
	2 tsp 2 tsp	Vanilla Sugar
	2.96 g 1 tsp	Gelatin, dry, unsweetened
	1856 g 65.47 oz	altogether (view nutrition facts)

by Sara

1/2

by Sara

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Preparation

Serving size:
155 g (calculated) 5.50 oz (calculated)
Notes: 12 servings fill a cake pan with a diameter of 28 cm or 11 in.
Temperature: 180 °C 356 °F

Baking the base

Mix the softened butter with the sugar and the vanilla sugar until the sugar has dissolved.
Separate the eggs and beat the egg whites to stiff peaks. Cool in fridge.
Melt the chocolate. Let it cool a little, mix in the egg yolks, and add to the butter mixture.
Mix the dry ingredients (hazelnuts, flour, cocoa) and add them to the butter mixture.
Fold in the egg whites.
Line a baking tin with baking parchment.
Add the dough and bake for about 40 minutes.

Assembling the cake

Once the cake has cooled down, cut off the top third of the cake and crumble it.
You can also hollow out the base a bit more.
Drain the cherries. Sprinkle the base with some of the drained cherry juice (or cherry brandy / kirsch if you like).
Now whip the cream with the sugar and vanilla sugar until it has stiff peaks.
Add gelatin as described on the package to stabilize the cream.
Carefully fold in the cherries.
Top the base with the cherry-cream.
Cover the cream with the cake crumbles.

Nutrition Facts
for
serving

Calorie count
449 kcal
% of calories by macros
Fat 62.4 % 280 kcal 31.6 g
Net Carbs 30.5 % 137 kcal 35 g
Dietary Fiber 1.3 % 6 kcal 3.2 g
Protein 5.8 % 26 kcal 6.7 g
Approx. WW SmartPoints™
19.6

Cholesterol 121.5 mg
Sodium 193.6 mg
Fat 31.6 g
- Saturated Fat 14.9 g
- Trans Fat 0.3 g
Carbohydrates 38.1 g
- Dietary Fiber 3.2 g
- Total Sugars 26.6 g
- Added Sugar 15.9 g
- Sugar alcohols 0 g
Protein 6.7 g

Calcium 92.4 mg
Iron 2.7 mg
Magnesium 52.8 mg
Potassium 329 mg
Zinc 1 mg
Vitamin A (Retinol Equivalents) 187.3 mcg
Vitamin B12 0.3 mcg
Vitamin C 1.1 mg
Folate 49.4 mcg
- Folic Acid 13.1 mcg

Fat	62.4 %	280 kcal	31.6 g
Net Carbs	30.5 %	137 kcal	35 g
Dietary Fiber	1.3 %	6 kcal	3.2 g
Protein	5.8 %	26 kcal	6.7 g