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1
Preheat oven to 190C (gas mark 6 1/2).
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2
Grease and flour three same layer-cake pans of 18 cm .
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3
Break eggs into a bowl.
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4
Add sugar, salt and vanilla.
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5
Beat using an electric mixer until it becomes foamy and grows threefold.
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6
Sift flour and cocoa together then combine by tablespoonful to the eggs.
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7
Melt butter and blend in mixture.
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8
Distribute dough into moulds and spread evenly over the top.
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9
Bake for 15 minutes Check baking by sticking a toothpick into the centre of the cakes.
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10
If it comes out clean they are done.
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11
Leave to cool for 5 minutes in moulds before turning them over onto a grid.
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12
Drain Griottines keeping juice aside.
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13
Prepare the cream by add icing sugar and beating to Chantilly.
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14
Pour Kirsch in trickle.
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15
Chill.
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16
Prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife.
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17
Be quick to prevent chocolate from melting.
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18
Chill.
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19
Make holes randomly in the cake using a fork and dose with Griottines juice.
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20
Place the first cake in the centre of a dish.
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21
Spread over 1/4 of Chantilly.
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22
Garnish with half of Griottines.
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23
Set second cake.
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24
Garnish in the same way.
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25
Carefully set the third cake on the top.
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26
Spread remaining Chantilly with a spatula over the top and edges of cake.
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27
Scatter chocolate chips over the whole cake, by lightly driving them into the cream.
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28
Serve chilled.
