A quintessentially German cake that will always please your guests. Serves eight.
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.
Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.
Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.