Ingredients for Cake

• 4 oz butter
• 1/2 cup sugar
• 6 egg yolks
• a few drops of vanilla essence
• 4 oz dark chocolate, grated
• 1 1/4 cups ground almonds
• 1 cup self-rising flour
• 6 egg whites, beaten stiffly with 1 tablespoon sugar
  
• butter and flour for greasing the pan
• 1/4 cup Kirsch
• 1/4 cup cherry syrup from preserved cherries

Directions

1. Preheat the oven to 350° F.
2. Cream the butter and gradually add the sugar and egg yolks. The mixture should be light and frothy.
3. Add the vanilla, chocolate, almonds, and flour. Then fold in the egg whites.
4. Pour the mixture into a butter and floured springform pan. Bake for 45 minutes to 1 hour.
5. Cool for a few minutes, then remove the cake from the pan. When completely cool, cut the cake horizontally into 2 (or 3) slices.
6. Mix the Kirsch and cherry syrup together and pour onto the cakes.
7. For the filling and topping, whip together the cream, sugar, and Kirsch. Fold in the cherries.
8. Spread each layer evenly with the whipped cream mixture and assemble the cake. Spread the top and sides with the remaining cream.
9. Sprinkle with dark chocolate (curls or shreds) and top with cherries.