Separate the eggs and beat the egg whites into very stiff snow.

In another bowl, mix the egg yolks with sugar, flour, baking powder, salt and the water thoroughly. The mass is crumbly and heavy.

Now the egg yolk mass is carefully lifted under the egg whites with a whisk - please do not use the Quril.

Line a baking sheet with wrapping paper, distribute the sponge cake evenly on it and bake in a preheated oven at 160 degrees Celsius for about 20 minutes. (Chopsticks sample) The sheet of dough should be through, but not brown.

Sprinkle a clean kitchen towel with sugar and turn the hot biscuit on top. Rub the paper with a damp cloth. So it can be removed easily and without great effort. Immediately roll up the sponge cake from the narrow side and allow to cool.

Drain the sour cherries or morello cherries thoroughly from the glass.

Chop the couverture and let it melt in a water bath. (Do not heat above 37 degrees)

Whip the cream until stiff and stir in the melted couverture.

Carefully roll up the rolling pin and spread the chocolate cream on it except for 3 tablespoons. Now - except for 12 pieces - add the cherries to the cream and roll up the whole thing carefully but firmly.

Place the roll on a cake plate and cover it with the rest of the chocolate cream. Decorate with chocolate shavings, cherries and chocolate leaves. Cover and keep cool until eaten