| 1 | Cake base: preheat oven to 250 c. grate the chocolate. |
| 2 | Mix the flour, grated chocolate, coconut and ground almonds in a small bowl. |
| 3 | Whip the egg whites until soft peaks form. |
| 4 | Gradually add the sugar and a pinch of salt, and whip until stiff. |
| 5 | Fold the dry ingredients into the whipped whites. |
| 6 | Draw two circles of 26 cm each on parchment paper. |
| 7 | Divide the mixture between both circles, and flatten with a spatula. |
| 8 | Bake for only 3 minutes. |
| 9 | Cool and peel the cake base circles from the parchment paper. |
| 10 | Cherry filling: heat the milk until lukewarm, and dissolve the gelatine in it. |
| 11 | Drain the can of cherries. |
| 12 | Set a few cherries aside. |
| 13 | Using a mixer, whip the egg yolks with the sugar, lemon rind and vanilla sugar. |
| 14 | Add the dissolved gelatine. |
| 15 | In a separate bowl, whip the heavy cream. |
| 16 | Fold the yolks into the whipped cream, then the cherries and the liquer. |
| 17 | Assembly: put one cake base in a 26 cm springform. |
| 18 | Sprinkle lightly with cherry liquer. |
| 19 | Spread half the cherry filling. |
| 20 | Put the second cake base on the filling, sprinkle with liquer, and spread the remaining filling on it. |
| 21 | Refrigerate for several hours or overnight. |
| 22 | Presentation: melt some chocolate in a double broiler. |
| 23 | Coat the saved cherries with melted chocolate. |
| 24 | Cool. |
| 25 | Free the cake from the springform. |
| 26 | Ice with whipped cream. |
| 27 | Cover the sides with chopped pecans. |
| 28 | Garnish with whipped cream flowers and the chocolate covered cherries. |
