cake: Line and grease a deep, round 9-inch tin.
Cream butter and sugar well together. Melt the chocolate by putting it
into a bowl and stand in a saucepan of hot water over a gentle heat. Beat
melted chocolate into creamed mixture. Add the eggs. one at a time. Sift flour, salt
and cinnamon together and fold lightly into mixture with the sour cream
and cold coffee. Pour into prepared cake tin and bake for1 hour and
25 minutes .When baked cool on a wire rack.
Pastry base: Mix all the ingredients together in a bowl and
bind until the mixture forms a stiff. roll the pastry onto a floured board
worktable until pastry is about the same size as the base of the tin. Lay
out on baking sheet and bake for 20-25 minutes.
Assemble and decorate: Split the cake into 3 layers. Whip cream
until it holds its shape. Drain the cherries, reserve 8 for decoration and
remove the stones from the remainder. Put pastry on serving plate and
spread the pastry with black cherry jam. Soak the cakes with sprit used.
Put one layer of cake on top of coated pastry. spread a layer of cream
with half the stoned cherries. Put the second layer of cake on the gateau
and add another layer of cream and cherries .Finish with the top
To complete: Put some cream into pastry piping bag with a star
pipe attached, and reserve this for the decoration; mask the entire cake
with the remaining cream and press on the grated chocolate. Decorate the
top with piped rosettes of cream and the reserved whole black cherries.