Ginger Cake with Chocolate and Cherries

1. 1 Frozen sour cherriespack 300 g ≈ $3.50 40 g
2. 2 Starch 2 g
3. 3 Wheat flour 20 g
4. 4 Cocoa powder 4 g
5. 5 Baking powder 1 g
6. 6 Fresh ginger≈ $8.00 per kg 2 g
7. 7 Eggspack 10 pcs ≈ $1.89 0.5 pcs
8. 8 Sugar 15 g
9. 9 Butterpack 180 g ≈ $1.60 6 g
10. 10 Dark chocolatepack 90 g ≈ $2.50 6 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pit the cherries, toss with cornstarch, and mix well

2. Crack the eggs⁷ into a bowl

3. Whip the eggs⁷ with the sugar until light and fluffy

4. Fold in softened butter⁹ and melted dark¹⁰ chocolate until smooth

5. Whisk together flour, baking powder, and cocoa powder, then sift into the batter

6. Add the ground ginger and gently fold into the dough

7. Gently fold in the cherries until evenly distributed

In short

• In the planner this dish is cooked for two days: reheat on day two.