For the pie dough:

For the cake:

For the filling:

For the cream, marmelade and grated chocolate:


For the pie dough:

Mix all the ingredients in a bowl, lay the mixture on a baking pan that must be the same that will be used for baking the cake.

Bake this dough in a previously preheated oven at 175 degrees celcius for 20 minutes.

Let it cool down before removing from the baking pan.

For the cake:

Divide the egg whites from the egg yolks. Mix the egg whites with the sugar until making soft picks.

Sift and mix the flour with the cocoa powder and the baking powder. In another bowl mix the egg yolks until they get a lightly white color.

Add this to the egg whites, then add to this the mix of the flour.

Add this to the baking pan (previously covered with baking paper) and bake the cake in a previously preheated oven at 150 degrees celcius for 55 minutes.

For the filling:

Leak out the cherries, reserve 16 cherries for the decoration and keep a 1/4 ltr from the liquid.

Mix a little of the liquid with the cornstarch, place to boil the rest of the liquid with the other cherries.

When it starts to boil add to the mix the liquid with the cornstarch.

For the cream, marmelade and grated chocolate:

Mix the heavy whipping cream with the stabilizer following the instructions on the envelope.

Place the jam in a sauce pan and warm it up until a little liquid.

Grate the chocolate.

Assembly of the cake:

Cut the cake in two layers (if you like you can make three layers).

Lay the pie dough on the dish for the presentation, add some jam on top of it.

Then lay one of the cake layers on top of it.

Add some drops from the Kirschwasser on the top of it.

Then add some of the cream and the mixture of the cherries.

Add some drops of the Kirschwasser over the cherries and cover this with second cake layer.

Distribute the rest of the cream on the sides and the top of the cake.

Decorate with the remaining cherries and the grated chocolate.