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1
Preheat the oven to 190C, heat in the top and at the bottom.
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2
Separate the whites from the yolks, and leave the whites in a bowl to be whiped later.
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3
Put in a saucepan the chocolate and butter, and allow them to melt using very low temperature. Stir from time to time to integrate both ingredients.
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4
Add the eggyolks one by one, stirring well each time you enter one. Put the sugar, vanilla sugar and almond flour to the chocolate mixture.
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5
Stir well to integrate all the ingredients and turn off the fire.
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6
Put a pinch of salt to the egg whites and stirr until stiff.
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7
Gradually add the the chocolate mixture to the stiffed egg whites, stirring gently until is all mixed.
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8
Pour the mixture into a mold of 22 cm diameter and bake it during 18 minutes.
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9
While baking, start to whip the cream with the sugar. When it thickens, add the mascarpone and continue whipping until the consistency is thicker. Put it in the fridge.
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10
After 18 minutes, turn the oven off and leave the cake for 2 more minute.
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11
Remove the cake from the oven and, after few minutes, unmold it carefully.
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12
Allow it to cool.
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13
Spread with the mascarpone cream the top of the tart and put the cherries on top.
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14
You can store it in the fridge until the moment to celebrate!
