Directions:

1. Mix and sift together: flour, cocoa, baking powder and salt; set aside.
2. Grease and flour two 9-inch (23 cm) molds and preheat oven to 350º F (180º C).
3. Separate eggs, then place whites in one large bowl and yolks in other large bowl.
4. Beat egg whites with an electric mixer at high speed until foamy. Beat in 1/2 cup of sugar, 1 tbsp. at a time until meringue forms soft peaks.
5. Beat egg yolks until thick, then beat in 1-1/2 remaining sugar and vanilla extract. Beat 1/3 cup skim milk into egg yolks mixture.
6. Add sifted dry mixture all at once, then fold in. Using a rubber scraper or mixer (at very slow speed), turn batter over and over gently until flour is blended in completely.
7. Using a rubber scraper add egg-yolks mixture to meringue; working with a light touch to keep the mixture fluffy.
8. Pour mixture into prepared molds and bake cakes 20 to 25 minutes or until toothpick comes out clean when inserted. Place baked cakes on wire rack and cool for 5 minutes. Turn cakes onto rack and cool completely.
9. Level the top of each cake and place on working table. Slice each cake to obtain a total of 3 layers.
10. Chop 2 cups of maraschino cherries.
11. Whip the cream and flavor with kirsch; set aside.
12. Place one layer on cardboard or some other cake plate. Cover with whipped cream and garnish with chopped cherries. Repeat procedure for each layer.
13. Cover the exterior and the sides of the cake with whipped cream. Sprinkle the top and sides with chocolate crumbs.
14. Fill pastry bag with whipped cream and decorate cake with 16 rosebuds. Place a cherries with steams on each rosebud.
15. Refrigerate at least 2 hours before serving.

NOTE: To make chocolate curls shave thin slices from a square of chilled dark chocolate with a vegetable parer.