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1
One day before.
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2
Add 750 ml of cream and baking chocolate into cooking pot and put the pot on medium heat. Stir occasionally. When chocolate melts a little, stir all the time with electric mixer. Slowly bring the mixture to boiling point. Stop mixing and put the mixture of the stove after about two to three minutes of boiling. Set aside to cool and refrigerate overnight.
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3
Next day.
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4
Divide egg whites and egg yolks. Beat egg whites firmly.
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5
Add sugar, vanilla sugar and water to egg yolks and mix.
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6
In separate bowl mix flour, cocoa powder, corn starch and baking powder. Add the dry mixture to egg yolk mixture and mix with whisk. Slowly add beaten egg whites and gently mix. Grease 26 cm (10,2 inch) round baking dish with butter and sprinkle it with a little flower. Fill the dish with batter and bake in 175 degree C (342 F) oven for around 30 minutes or until it is baked. When baked cool it and split the cake into 3 layers.
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7
Drain sour cherries into cooking pot. In separate cup, mix cornstarch with a little cherry liquid. Heat the rest of the liquid in a cooking pot until boiling point. Add cornstarch mixture and sugar into boiling liquid and stir until the sauce starts to boil again. Take it off the stove and wait for a few minutes until it cools down a little. Add cherries to the sauce and mix. Spread the mixture on first cake layer and cower with second layer.
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8
Take the chocolate cream sauce out of the fridge and mix it with electric mixture until you get a firm mixture. Spread it on second layer and cover with third layer.
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9
For lion face.
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10
Melt chocolate and butter on very low hit. Shape lion face on baking paper and refrigerate it until the chocolate hardens.
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11
Mix 100ml of cream and add a little of yellow baking colour if you want.
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12
Put chocolate lion shape face out of the fridge; put it on top of the cake. Fill the face with yellow cream mixture and the rest of the face with chocolate and cream mixture. Also decorate the side of the cake with chocolate cream mixture.
