Schwarzwälder Kirsch

Biscuit:
140g (2/3 Cups) Dark chocolate coating
75g (1/3 Cups) Butter
6 Eggs
180g (3/4 Cups) Sugar
100g (2/5 Cups) All purpose Flour
50g (1/5 Cups) Corn Starch
1 tbsp Backing Powder
Filling & Coating:
800g (3 1/2 Cups) Bottled morello cherries
500 (2 Cups) ml Cherry Juice
4 tbsp Corn Starch
2 tbsp Suger
100 ml (2/5 Cups) Kirschwasser (traditional german brandy, you could use Rum as a substitute or drop it entirely)
1000 (4 1/4 Cups) ml Cream
Candied Cherries
Chocolate coating
In the top of a double boiler, melt chocolate and butter together. Seperate eggs and whisk stiff the eggwhite. Combine eggyolk, sugar and chocolate mix. Add flour, corn starch and backing powder and gently stir in the eggwhite. Fill a spring form with the biscuit and preheat the Oven to 175°C. Bake for 40-45 Min.
After that, wait until the cake cooled down and cut into 2 pieces. Open the bottled cherries and seperate cherries from juice. Combine starch and sugar in a cup, add a little juice and stir smooth. Boil the remaining juice, add the starch and wait for a minute. Add the cherries and half of the Kirschwasser. Distribute the remaining Kirschwasser on one of the biscuits. After the cherries have cooled down, spread them over the same biscuit, you can use the spring form as a container. Whip the cream until stiff, use 1/4 to cover the cherries. Save another 1/4 cream in an Icing Bag for later. Use the remaining biscuit as a top, remove the spring form and spread the remaining cream all around the cake. Use a knife to "whittle" the chocolate coating. You can let the chips fly onto the cake, they'll stick to the cream. Finish the cake with your Icing Bag and the candied cherries to top it of. You could eat it know, but it tastes better after at least 4 hours in the fridge. Enjoy!