Preheat your oven to 180°C (350°F). Grease and line the bottom of two 20cm (8-inch) round cake pans with parchment paper.
In a mixing bowl, beat the eggs and sugar together until light and fluffy.
In a separate bowl, sift the flour and baking powder together. Gradually add the dry ingredients to the egg mixture and gently fold them in until well combined.
Divide the batter equally between the prepared cake pans and smooth the tops. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
While the cake layers are baking, prepare the cherry filling. In a saucepan, combine the cherries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the cherries release their juices and the mixture thickens. Remove from heat and stir in the kirsch. Allow the filling to cool completely.
Once the cake layers have cooled, carefully remove them from the pans. Place one layer on a serving plate.
Spread a layer of the cherry filling evenly over the first cake layer. Place the second cake layer on top.
Roll out the almond paste or marzipan on a surface lightly dusted with powdered sugar. Carefully cover the top and sides of the cake with the marzipan, gently pressing it down to adhere.
In a microwave-safe bowl, melt the dark chocolate and butter together, stirring until smooth. Allow the chocolate glaze to cool slightly before pouring it over the marzipan-covered cake, allowing it to drip down the sides.
Let the cake set in the refrigerator for a few hours to allow the flavors to meld together.
Once chilled, slice and serve your delicious Zuger Kirschtorte!
