Black Forest Cherry Cake from The Complete Guide to Traditional Jewish Cooking by Marlena Spieler

Ingredients

• 200 g/7 oz plain (semisweet) chocolate, broken into squares
• 3 eggs, separated
• 115 g/4 oz/½ cup soft dark brown sugar
• 45 ml/3 tbsp Kirsch
• 50 g/2 oz/½ cup ground almonds
• 600 ml/1 pint/2½ cups double (heavy) cream, lightly whipped
• 115 g/4 oz/½ cup unsalted (sweet) butter
• 12 fresh cherries with stalks
• 130 g/5 oz plain (semi sweet) chocolate
• 75 g/3 oz/⅔ cup self-raising (self-rising) flour, sifted
• 425 g/15 oz can pitted black cherries, drained, with their juices reserved