First, prepare the cherrys for the filling.
In a smaller saucepan, mix them with 100 grams of sugar, allow to release the juice, cook to boil, reduce heat and cook for 12-15 minutes, stirring occasionally. Cool on room temperature.
Second, Prepare the crust. Melt the chocolate with cooking oil. Egg whites with sugar whisk a couple of minutes to get strong foam . Add melted warm chocolate and then nuts, stir nicely .The Bottom of the pan cover with baking paper. Bake in a preheated oven on 180 ° C for about half an hour . Baked crust Remove from the pan and leave to cool and then cut the crust into two parts.
Third, Egg yolks briefly whisk with 100 g of sugar and cook over steam for 7-8 minutes until it thickens. Allow the egg yolks to a little cool, so they stir a few tablespoons of sour cream. Gelatin pour into the pot, pour 4 tablespoons of cold water. When swell gently warm that the granules dissolve, and pour in the lukewarm egg yolks and stir. Pour all this in the sour cream which is been lightly beaten with wire, add cherries (with syrup) and stir all together. In this condition the filling is relatively rare, which is ok. Leave it in the fridge until it begins to tightens gently, and then fill the cake.
Prepare the chocolate glaze.
On low heat melt the chocolate and sweet cream, about 10 minutes, but be careful not to boil. On the whole cake pour the glaze, spread out over the entire cake. Return to the fridge for a few hours. Decorate as desired.