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1
Preheat oven to 325 degrees and grease the base of 10 inch round form.
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2
Beat egg whites very stiff. Stir in the softened butter or margarine with a hand mixer until it becomes smooth. Gradually add sugar and vanilla sugar, stir until mixture has thickened. Add egg yolks one at a time, whisking with mixer at the highest setting.
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3
Mix together cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the egg mixture in 2 stages and stir briefly using the medium setting on your mixer.
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4
Put the cake mixture in the springform and smooth the surface.
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5
Place in oven for about 30 minutes.
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6
Leave cake in tin for about 10 minutes after taking out of the oven.
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7
After removing from form place on cooling rack.
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8
When cool, scoop out cake with a spoon to a depth of 3/8 inch, leaving a rim of about 3/8 -3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
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9
Crumble the scooped out cake in a bowl.
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10
For the filling drain the cherries and place on a paper towel.
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11
Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in scooped out cake.
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12
Arrange the cherries on top.
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13
Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome.
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14
Sprinkle with the remaining crumbled cake.
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15
Refrigerate for 1 hour before serving.
