Step 1

Place chocolate into Thermomix bowl and mill **10 sec/speed 8**. Remove from bowl and set aside.

Step 2

Place all crepe ingredients into Thermomix bowl and blend **15 sec/speed 6**. Scrape down sides of bowl and repeat. Rest 10 minutes before cooking.

Step 3

Preheat a frypan on a medium heat and butter between each crepe. Cool crepes completely.

Step 4

To make Filling, place drained cherry liquid, sugar, Kirsch and cornflour into Thermomix bowl and cook **7 min/100°C/speed 4**. Cool completely.

Step 5

Whip 600g cream with additional sugar and vanilla, **10–20 sec/Butterfly/speed 4**.

Step 6

Assemble torte by lining the base of a 13cm springform cake tin with baking paper. Layer crepes one by one, spreading the cherry mixture, a few cherries and whipped cream between each layer. Press the layers down quite firmly and finish with whipped cream. Top with the grated chocolate.

Step 7

Leave torte in fridge overnight. Whip additional cream if using and spread onto sides of torte. Pipe rosettes, decorate with remaining cherries and finish with chocolate as desired. Serve in thin slices.