Chocolate Cherry Easter Lamb

For the chocolate-cherry Easter lamb, first coat lamb mold (700 ml) with softened butter and sprinkle with flour. Preheat oven to 170 °C (top/bottom heat). Mix Fini’s Feinstes Flour with the finely chopped walnuts. Drain cherries well and chop finely. Separate the eggs.

Beat soft butter with powdered sugar, salt, vanilla sugar and lemon zest until fluffy. Add softened chocolate and continue beating for about 2 minutes. Gradually add egg yolks and rum (or cherry juice).

Beat egg whites well and add granulated sugar. Beat until creamy and fold in about 1/3. Now alternately fold in the cherries, flour mixture and remaining beaten egg whites.

Pour the mixture into the prepared lamb mold (tap the mold a little on the work surface so that the dough runs well and no cavities are created) and place on a baking sheet.

Bake in the preheated oven for about 50 minutes on the lowest rack (test with a stick). Allow to cool briefly in the pan, then carefully remove from the pan and sprinkle the chocolate-cherry Easter lamb with powdered sugar before serving.

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