Soak the sponge in about 40-60 ml cherry liqueur, then line the bowl with the sponge as follows: first cut out a circle with a diameter of about 6 - 8 cm and lay it in the middle of the bowl. Then cut the rest of the sponge into tapering strips and line the rest of the bowl completely, leaving no gaps.

Melt the chocolate glaze, add to about half a pack Soyatoo!, put aside to cool.

toast the pine nuts (works out well in the microwave: repeatedly turn on full power for a minute or so until the pine nuts start to smell of resin and to turn brown) and allow to cool.

Drain the morello cherries in a sieve.

Whip another 1 ½ packs Soyatoo! until stiff. Beat the chocolate glaze Soyatoo! mixture until foamy, whip a small amount of it by the spoonful into the whipped Soyatoo!, then fold in the rest with a large whisk. Fold in the morello cherries and the pine nuts.

Fill the sponge in the bowl with the chocolate cherry mixture and smoothen, refrigerate - best of all over night, as cold as possible.

Serve cut in pieces dusted with cocoa and if wished with icing sugar.