Technical Stages :

• Whisk the eggs yolks and sugar until foamy. Melt the chocolate in a bain Marie, then combine with the yolks, flour, baking powder and egg whites beaten until stiff.
• Pour in a buttered pan and bake at 180°C or 356°F.
• Whip the whipping cream into a chantilly, add the cocoa and sugar. Let cool in the fridge.
• Srain the cherries and soak them in rum.
• When the cake is baked, let it cool on a rack and cut it in 3 layers. Mask the first two layers with chocolates chantilly and cover with cherries. Mask the third layer with raspberry jelly.
• Build up the cake, alternating a layer of chantilly with a layer of jelly, then another layer of chocolated chantilly. Coat the whole cake with chamtilly and decorate with an icing bag. Add a few cherries, sprinkle with chocolate powder.
• Keep refrigerated until the last moment.