Melt the butter in a frying pan. Mix
all other ingredients except the almonds and pour them in the frying
pan, and fry while stirring until the egg forms a lump (this may take
30-45 minutes). Sprinkle with almonds and serve hot or cold.
Beat the egg whites
until fluffy. Melt the chocolate with the butter. Beat the egg yolks
with the sugar and the cacao for 5 minutes. Add the chocolate butter
mixture. Put the mixture in the microwave at 600 watt for 1 minute,
beat one minute. Put it again in the microwave for one minute and beat
5 minutes more. Stir in the cream and the egg whites and pour the mixture
in a glass bowl or a cake tin. Allow it to cool down at least four hours
in the fridge. Serve with cherries.