Sunken Cherry Cake

Preheat the oven to 175°C fan (convection).

Grind the almonds and zwieback finely in a nut mill, and chop the chocolate into small pieces.

Cream the soft butter with the sugar until light and fluffy, then beat in the eggs one at a time.

Gently fold in the ground almonds, rum (or 2 tbsp milk), ground zwieback, flour and baking powder.

Fold the chopped chocolate into the batter.

Grease a 26 cm springform pan well and sprinkle with breadcrumbs, then fill the batter and smooth the surface.

Arrange the pitted sweet cherries on the batter and press them in lightly.

Bake for about 35–40 minutes, then let the cake rest in the switched-off oven for 10 minutes and afterwards cool completely on a wire rack.