Step 1

Beat the eggs with the salt and sugar for about 20 minutes.

Step 2

In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder. Carefully fold itinto the egg mix. Also carefully add the melted butter and fold it in.

Step 3

Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in. Bake at 190°C / 375°F for about 25 to 30 minutes.

Step 4

Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.

Step 5

Put the Cherries in a sieve and collect the juice underneath.

Step 6

Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil. Let boil until the liquid thickens.

Step 7

Add the cherries and let cool.

Step 8

Prepare the gelatine acording to package instructions.

Step 9

Beat the cream and add the Kirschwasser and sugar until stiff. Mix some of the cream with the gelatine, then mix this into the cream.

Step 10

Also mix in the 25 ml Kirschwasser.

Step 11

Cut the cake twice to create 3 layers.

Step 12

Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.

Step 13

Use a piping bag with whipping cream to make a rime around the edge of the cake.

Step 14

Use half of the cherry filling to place it inside the cream rim onto the cake.

Step 15

If you have one: Place a cake ring around the cake.

Step 16

Cover the entire layer with cream.

Step 17

Take the next layer of cake and place it on top of the cream.

Step 18

Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.

Step 19

Brush the third cake layer with the cake potion, then put it with the cut side down and the bottom side up, so it is now the top of your cake.

Step 20

Cover the cake with a large lid and place into the fridge for at least 4 hours or better over night.

Step 21

Whip the cream with the stabilizer. If you don't have stabilizer, use a tablespoon of corn starch.

Step 22

With a sharp knife, shave some chocolate from the bar. Then grate the remaining chocolate.

Step 23

Take the cake from the fridge and cover it entirely with cream. Leave some cream for the top decoration though.

Step 24

Use the grated chocolate to cover the sides of the cake. If you freeze the grated chocolate for a little bit, you can use your hands to put the chocolate onto the cake - worked best for me.

Step 25

Divide the top of the cake into 12 slices by just tracing the sizes but not cutting the cake.

Step 26

Use a piping bag and a tip to create 12 swirls on top of the cake - one swirl on each slice.

Step 27

Place the shaved chocolate on the center of the top, then put a cherry onto each cream swirl.

Step 28

Done!