Chocolate Cornflakes Cake

Divide dark chocolate into coarse pieces. Melt together with butter at low temperature. Remove the saucepan from the stove. Pour in cornflakes and gently mix evenly. Cover a board with aluminum foil and lightly oil it. Using 2 teaspoons, form 9 small heaps from the mixture and place on the board. Refrigerate until the mounds are completely firm. Cover a springform base with parchment paper and close the cake ring. Spread the remaining mixture evenly on top and press firmly until smooth. Place the cake springform pan in the refrigerator until the bottom is completely firm. For the curd cream, soak white gelatin in cold water. Beat egg yolks with sugar until pale and creamy. Stir in 40% concentrated curd and juice of one lemon. Whip the cream until very stiff. Fill 1/3 of it into a piping bag with a star-shaped nozzle and put it aside to cool down. Melt the gelatine in a water bath and stir it evenly into the curd mixture. Finally, fold in the remaining whipped cream. Drain the sweet red cherries in a sieve. Spread evenly on the chocolate base, except for 7 pieces for decoration. Spread the quark cream on top. Leave to cool again for 1 hour until the quark cream is firm. Then carefully run a kitchen knife along the cake ring and loosen the edge. Pipe 14 dots of cream onto the surface. Cover each dot with

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