A great cake recipe for any occasion:
Finely grate chocolate, chop almond kernels. Mix chocolate and almond kernels with sugar and candied lemon peel, add egg yolks. Whip egg whites until two-thirds stiff and fold into chocolate-almond mixture. Grease a baking dish (20 cm ø, 5 cm height) with melted butter. Pour in the mixture and bake in a hot oven at 180 °C for about 35 minutes. The cake should be firm on the inside, but the chocolate should still hang on a skewer inserted into the inside. Cool the baked cake in the pan for 10 minutes, then turn it out onto a baking tray. For the sauce Drain the preserved sour cherries, reserving the juice. Bring the juice to a boil with honey and rum. Mix cornflour with cold water, stir into the juice to thicken. Put sour cherries into the juice.
Serve the almond cake with the hot sour cherry sauce, garnish with mint and chocolate shavings.