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1
Prepare the chocolate Genoise. Whisk the eggs and caster sugar over a bain-marie until the mixture reaches 40 °C and the sugar has dissolved, then remove from the heat and whisk at high speed until the ribbon stage: the batter falls from the whisk in a thick, pale, continuous ribbon that holds its shape on the surface for three seconds before dissolving.
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2
Sift the flour and cocoa powder together. Fold into the egg mixture in three additions using a large spatula, cutting to the base of the bowl with each stroke; finish by pouring the cooled melted butter down the side of the bowl and folding until no streaks remain. The batter must retain visible volume — a deflated batter will produce a dense base that absorbs the Kirschwasser unevenly and causes the layers to collapse under the cream.
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3
Pour the batter into a buttered and lined 24 cm springform tin. Bake at 180 °C until a skewer inserted at the centre withdraws clean and the sponge springs back when lightly pressed at its centre.
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4
Turn the Genoise out and allow it to cool for five minutes — it should still be warm to the touch. Using a long serrated knife, level the dome if necessary, then cut the sponge horizontally into three even layers. Brush or spoon the Kirschwasser generously and evenly over the cut face of each warm layer; the warmth allows the spirit to absorb evenly rather than pooling in wet spots. The sponge should darken visibly and the sharp scent of the schnapps should rise clearly.
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5
Whip the cold heavy cream to soft, billowing peaks. It must remain unsweetened throughout. Spread a generous layer of cream over the base sponge layer, distribute a single layer of drained morello cherries across it, then top with the second sponge layer. Repeat with cream and cherries, then place the final sponge layer on top. Transfer the assembled cake to the refrigerator or freezer for 20 minutes until the structure is firm and cold to the touch before proceeding.
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6
Apply the exterior coat of unsweetened whipped cream to the top and sides of the chilled cake using a palette knife, working smoothly over the cold, firm structure. Arrange the twelve whole morello cherries evenly around the top edge of the cake.
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7
Produce chocolate shavings by drawing a vegetable peeler along the flat face of the room-temperature dark chocolate bar at a 45° angle; the curls form naturally. Refrigerator-cold chocolate will shatter into shards rather than curling. Cover the top and sides of the cake with the curls. The finished cake must be served cold, directly from the refrigerator — warm cream torte is structurally unstable.