Categories: Cakes 
      Yield: 1 servings 
  
    100 g  Butter 
    100 g  Sugar 
      5 ml Of vanilla 
      4    Eggs 
     70 g  Grated almonds 
    100 g  Grated bitter chocolate 
     50 g  Flour 
     50 g  Corn starch 
      3 ts Baking powder 
      7 T  Kirschwasser 
    1/2 l  Whipped cream with some 
           -sugar 
    750 g  Sour cherries 
      1 T  Rasped chocolate 
           Butter to grease pan 
  
  Grease a mould from 26 cm. Spring form pan Warm the oven on 180 o C. 
   
  Stir the butter until it is creamy with the sugar and the vanilla, then mix 
  the eggs, one at the time, and after that the almonds and the chocolate. 
  Mix the flower with the corn starch and fold it with the paste. Put it in 
  the springform pan and bake it for 30-40 minutes below the middle of the 
  oven. Then let it rest for at least 2 hours. Then cut it in three layers. 
  Sprinkle some kirsch on the lowest layer. Whip the cream with some sugar. 
  Drain the cherries. Cover two lowest layers with 2 cm of cream and put the 
  cherries on them. On the top layer put only cream, and the tablespoon of 
  chocolate. Make rosettes with the rest of the cream and put in on top with 
  a cherrie on it. 
   
  I hope you will like it, it is quite a lot of work but it is worth the 
  trouble.