Mix the biscuits with
the butter and press this mixture on the bottom of an oven dish. Melt
100 gram chocolate. Beat the eggs with the sugar for 3 minutes, then
beat in the cream cheese, 1 dl cream and the melted chocolate. Bake
30 minutes at 180 degrees, allow to cool down and decorate with the
rest of the chocolate and the rest of the cream.
Mix 150 gram cold butter
with the self raising flour and the almond paste. Knead for 5 minutes,
then put the dough in the fridge for 2 hours. Roll the dough out in
3 circles as large as an oven form. Bake them 10 minutes at 180 degrees
in the oven. Allow to cool. In the meantime, make a custard from the
milk, custard powder and sugar. Melt 100 gram chocolate into the pudding
and stir in the remaining butter. Melt the rest of the chocolate and
brush over the cake circles. Put one circle on the bottom of the oven
dish, cover with almost half of the custard and half of the cherries.
Put another circle on top. Repeat the process. Cover the top of the
cake with the remaining custard and decorate with cherries.