For the chocolate cake:

Place all ingredients in the mixing bowl and beat with a flat beater for 1 minute at low speed until homogenous dough. Clean the sides of the bowl with a spatula and beat at medium speed for 4-5 minutes. Place the dough into glass molds, put Sour cherry in jelly fruigel in the center and bake in preheated oven at 170-180^οC for 15-20 minutes (depending on your oven). After baking, pierce the surface and pour Amarena cherry in syrup fruigel.

For the cream:

Place the Emilie vegetable cream and sugar in the mixing bowl and whip together with the whisk. When half whipped, add the dairy cream and keep on whipping until homogenous and smooth. Finally, decorate with Sour cherry in jelly Fruigel and Nibs De Cacao.