Technical Stages :

• Cut the almond paste in small pieces and place it in the bowl of a mixer.
• Add the egg yolks.
• Mix for 5 minutes.
• Add the chocolate that was previousely melted.
• Mix for 1 minute.
• Reserve the obtained preparation.
• Beat the egg whites firm with a pinch fine salt.
• Once firm, thicken them with caster sugar.
• Pour this chocolate preparation on the firm whites and delicately mix using a spatula until you obtain a homogeneous mixture.
• Pour the mixture in a greased cake mold or a mousse ring and bake at 180°C for 30 to 40 minutes.
• When finished, remove from the oven and leave to cool.
• Whip the liquid cream into chantilly cream.
• Add the vanilla sugar.
• Cut the cooled cake in 3 equal pieces horizontally.
• Place the first disk on a cake board and soak with syrup flavoured with kirsh.
• Coat the surface with chantilly cream.
• Sprinkle the surface with well drained eau de vie cherries.
• Cover with the second disk of chocolate biscuit and soak again with kirsh syrup.
• Coat with chantilly cream and cover with drained eau de vie cherries.
• Place the last layer of chocolate biscuit and soak once again.
• Coat the surface and the sides of the cake with chantilly cream.
• Place the chocolate shavings all over the surface. Reserve in the fridge for 2 to 3 hours before serving.