How to cook
For the layers, beat the eggs with the sugar until white. Add the flour mixed with the cocoa to this mixture. Stir everything well and put it into a cake mold, greased with butter and sprinkled with flour beforehand. Bake in a moderate oven.
To prepare the cream, first beat the butter very thoroughly. Mix the milk with the powdered sugar, heat it a little and then pour it into the beaten butter, while stirring constantly. Once all the milk is absorbed, add the walnuts and the rum.
To prepare the syrup, add the sugar to 4/5 cup (200 ml) of water and boil for 5 minutes.
Cut the baked cake layer with a thread into 3 separate layers. Moisten each layer with the syrup. Place the first to serve as the base of the cake and smear it with cream, place the second layer and repeat the procedure. Smear the top of the cake with cream.
Grate the chocolate. Sprinkle it in the center of the cake and along its walls. Top with cream rosettes, and place a sour cherry on each of them.