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1
To make the cake, preheat oven to 375 degrees.
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2
Butter a 6-cup bombe mold or metal bowl and coat it with the bread crumbs.
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3
Set aside.
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4
Place the eggs, sugar, vanilla, salt and lemon zest in a double boiler or in a metal bowl over hot water and whisk constantly until light and creamy.
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5
Remove from heat and continue whisking until cool.
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6
Fold in the flour and gently stir in the butter.
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7
Scrape the batter into the prepared mold and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
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8
Let cool.
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9
To make the filling, coarsely chop the cherries.
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10
In a small bowl, stir together the cornstarch and 2 tablespoons of the cherry syrup.
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11
Place the remaining syrup in a saucepan and bring to a boil.
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12
Reduce by half, about 10 minutes.
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13
Stir in the cornstarch mixture and boil 1 minute more.
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14
Stir in the rum and cherries.
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15
Let cool completely.
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16
Whip the cream to stiff peaks, setting aside 1/2 cup.
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17
To assemble, unmold the cake and use a serrated knife to cut it into 5 horizontal layers.
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18
Place the small cake layer with the rounded side back into the mold.
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19
Spoon some of the cherries and syrup over the cake and spread with some of the whipped cream.
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20
Continue putting the cake back together, filling with the cherry mixture and whipped cream between each layer.
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21
Refrigerate for at least 3 hours.
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22
To make the glaze, bring the cream to a boil, remove from heat, add the chocolate and stir until melted.
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23
Cut out a round piece of heavy cardboard to fit the diameter of the cake.
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24
Dip the mold into hot water and invert the bombe onto the cardboard.
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25
Use the reserved whipped cream to spread a very thin layer over the outside of the bombe.
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26
Place in the freezer just until the cream is quite firm.
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27
Place the bombe on a rack and ladle the chocolate glaze over it so that it's well covered.
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28
Place the bombe, with the cardboard, on a serving plate and use the sliced almonds to make a 2-inch border along the bottom of the bombe, hiding the cardboard.
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29
Refrigerate until ready to serve.
