Ingredients

Instructions

  1. Sift the cocoa and the flour together and set aside.
  2. Mix the egg yolks and the sugar together and the mixture becomes light in colour.
  3. Add the warm water and mix well with an electric beater for about 5 minutes.
  4. Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
  5. Then, gently fold in the almonds.
  6. Beat the egg whites until they hold stiff peaks.
  7. Fold the egg whites into the batter.
  8. Butter and flour generously a 10 inch springform mould.
  9. Pour the batter into the mould.
  10. Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
  11. Remove the cake from the oven and let it cool for 5 minutes.
  12. Unmold and let it cool for an additional 5 minutes.
  13. Cut the cake into 3 layers lengthwise.
  14. Spread some cherries and a layer of whipped cream on the bottom cake layer.
  15. Top with the second layer.
  16. Cover this layer with some cherries and cover with whipped cream.
  17. Add the third and top layer of cake.
  18. Garnish with the remaining whipped cream.
  19. Sprinkle with the grated chocolate and top with the maraschino cherries.