Ingredients
Method
1.Preheat oven to 160°C/325°F. Grease deep 23cm (9¼-inch) square cake pan; line with baking paper, extending paper 5cm (2 inches) over sides.
2.Blend sifted cocoa with water in large bowl until smooth. Stir in chocolate, butter, sugar, ground almonds and egg yolks.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture.
4.Pour mixture into pan; bake about 40 minutes. Stand cake 10 minutes; turn, top-side up, onto wire rack to cool.
5.Trim cake to 20cm (8-inch) square. Cover; freeze cake 30 minutes or until firm. Cut cake into 16 x 5cm (2-inch) squares.
6.Line a flat tray with baking paper. Spread extra chocolate into 32cm (12¾ -inch) square; set at room temperature.
7.Cut chocolate to 30cm (12-inch) square; cut square into 36 x 5cm (2-inch) squares, then cut each square in half to give 72 rectangles. Refrigerate 10 minutes.
8.Drain cherries; reserve syrup. Blend cornflour with 1 tablespoon of the syrup in small saucepan. Stir in remaining syrup and liqueur; cook, stirring, until mixture boils and thickens. Reduce heat; simmer cherry glaze, stirring, 1 minute. Cool.
9.Make kirsch cream by combining cream and kirsch in a small bowl.
10.Brush edges of cake squares with jam; press chocolate rectangles onto sides of cakes (see page 231). (You will have leftover chocolate rectangles.) Spoon kirsch cream into centre of cakes; top with cherries and cherry glaze.
