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1 Separate squirrels from yellow. Glutens with sugar and two stoves with warm water.
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2 Squirrels to the soft peaks separately and carefully intervene with the yellows.
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3 Flush with the cocoa and the slitter. Introduce the egg mixture. Add thermal chocolate (the original proposal was to add 60 g of hammer almond, but I didn't have it, so I did it without it).
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4 Eject the testo into the smashing form and drip at 180 °C minutes 30 (check the stick). I'm ready to cool, cut into three parts.
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5 Starting: out of the cherries, get the juice, pour it into the cellar, add sugar and cinnamon, warm it up before sugar dissolves, add alcohol.
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6 A warm syrup to feed the skin.
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7 Creams and sugar and vanilla.
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8 Collect: On the lower cord, put half the cherries out, smash the cream between the cherries. Put down the second line and repeat the operation.
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9 Smashing the side and top of the cream, stealing the rubber chocolate.
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10 By the rules, let the cake stay in the fridge for a couple of hours.
