Updated Wednesday, October 27th, 2010
Separate 8 of the eggs and beat the yolks plus the remaining whole egg with water. Gradually beat in the sugar. Add the bread crumbs and almonds. Mix well. Sift the cocoa and flour, add to egg mixture, and mix well. Beat the 8 egg whites until they stand in soft peaks and fold them into the mixture. Turn into a greased and floured 9-inch springform pan 2-inches deep. Bake in a 350°F oven for 30 minutes, or until cake tests done. (Try not to open the oven until the cake is supposed to be done.) Cool the cake in the pan for 15 minutes and turn onto a rack to finish cooling. When the cake is cold split it into 3 thin layers (a long slicing knife is perfect for this task).
Spread the first layer with Cherry Filling. Cover the cherry filling with the center layer of the cake and cover that with Chantilly Cream. Cover with the top layer of cake. Frost the whole cake with Chantilly Cream, using a pastry bag with a fluted tube.
Melt the unsweetened chocolate with a little Vandermint liqueur or other liqueur or water. Smear it on greased waxed paper. When firm but still pliable, peel the chocolate off the waxed paper, curling it, and refrigerate the curls until ready to use. Garnish the Chantilly Cream with chocolate curls and glace cherries just before serving.
If the Chantilly Cream is stiff enough, this cake can be made several hours ahead and will hold up quite well in the refrigerator.
Put the cherries and the water in a heavy saucepan. Cover and cook over low heat for 10 minutes, or until cherry juice has formed in the pan. Mix the sugar, cornstarch, and salt, and add to the pan. Increase the heat and stir and cook until the juice is clear and has thickened. Add the almond extract and cool. Note: You can substitute a can of cherry pie filling, with 1/4 teaspoon almond extract added, for this filling. Refrigerate until cold.
Whip cream until very thick and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.
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