Chocolate Easter Cake with Cherry Filling

In a saucepan, combine the thawed cherries with sugar and pour boiling water over it. Bring this mixture to a boil.

Mix the cornstarch with cold water until smooth, then gradually pour it into the cherry mixture along with the ground cardamom. After boiling, cook for an additional minute.

Allow the filling to cool completely and then refrigerate it for a few hours.

In a separate bowl, combine the hot heavy cream with the dark chocolate. Stir until the chocolate is completely melted and the mixture is uniform.

Add in the extra bitter cocoa powder and cream liqueur, mixing until well combined.

In another bowl, blend the cottage cheese, unsalted butter, and powdered sugar using a blender until you achieve a creamy texture.

Combine the chocolate mixture with the cottage cheese blend, mixing until fully incorporated.

Line a baking mold with a double layer of damp cheesecloth, placing it on a flat plate.

Pour 2/3 of the chocolate mixture into the mold, using a spatula to create an empty space in the center for the cherry filling. Spoon the cooled cherry filling into this space, then carefully cover it with the remaining chocolate mixture.

Smooth out the top and fold over the edges of the cheesecloth to cover it. Weigh it down with a flat slate or a similar object.

Refrigerate the cake overnight to set the layers.

Once set, carefully remove the cake from the mold and the cheesecloth.

Decorate the cake as desired and serve this delightful Chocolate Easter Cake for your celebration!