Prepare all ingredients:

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.