Step 1

Preheat oven to 180C. Grease and line the base of a round 22cm springform pan.

Step 2

Combine the chocolate, Nuttelex spread and hot water in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until chocolate and Nuttelex melt. Remove from heat. Add sugar and stir to combine. Transfer mixture to a large bowl. Add the self-raising and rice flours, cocoa powder, almond meal and rice cereal, and stir to combine. Set aside to cool.

Step 3

Use an electric mixer to beat the eggs in a large bowl for 5 minutes or until thick and pale. Fold eggs through chocolate mixture. Pour into prepared pan. Bake in preheated oven for 1 hour or until cake is cooked when tested with a skewer. Allow cake to cool in the pan.

Step 4

Drain cherries, reserving 2/3 cup (160ml) of syrup. Add kirsch to syrup and set aside.

Step 5

Use a large, serrated knife to split the cake into 3 layers. Place one layer on a serving plate and brush with a little liqueur mixture. Spread with one-third of the cream and top with one-third of the cherries. Continue layering with remaining cake, liqueur mixture, cream and cherries. Sprinkle with grated chocolate. Refrigerate for at least 3 hours before serving.