Griottines are small sour cherries preserved in alcohol: they're pitted and macerated in a light kirsch syrup. Delicious!

1. Whip the egg yolks with the hot water, gradually beating in the sugar until very fluffy.
2. Beat whites to very stiff peaks; gently fold them into the mixture.
3. Combine the flour, cocoa and baking powder and sprinkle into the egg mixture.
4. Stir the batter until it is smooth. Add the melted butter and fold again.
5. Grease a layer cake pan with butter, pour the batter into the pan.
6. Bake for 45 minutes in a 180° C (350° F) oven.

Finishing

1. When the cake is baked and cooled, cut it in half horizontally.
2. Sprinkle the bottom layer with half the kirsch and griottine juice.
3. Fill with griottines (setting some aside for decoration) and sugar. Top with the remaining layer of cake, and sprinkle with the remaining kirsch and griottine juice.
4. Frost with whipped cream that has been lightly sweetened and flavoured with vanilla, and decorate with powdered chocolate and griottines.