Cubes with chocolate and cherries

Components:
400 g of cookie
3 dl of milk
For chocolate fil:
4 dl of milk
5 tablespoons of sugar
1 pudding of chocolate
150 g margarine
For cherries:
1 jar of 800 g
cleaned cherries
4 spoons of sugar
2 vanilla sugar
2 full tablespoons of density
For overflow:
4 dl of sweet cream
200 g of chocolate
for cooking

Preparation:
Chocolate Fil:
Sprinkle 3 dl of milk into the pan, add sugar and cook until it has a sprinkling.
Especially moisten the remaining milk with vanilla pudding, pour into boiled milk
and continue cooking constantly stirring until it is thickened.
In cooled pudding add softened margarine and pour the mixer.
Chip fill:
Cut the jams from the jar together with the juice into the sherry. Separate some juice in it
Dense density, and return the contents to the sherpa.
Add sugar, vanilla sugar and boil at moderate temperatures continuously mixing until it is thickened.
Preliv:
Combine broken chocolate with a sweet sour cream and warm to the boiling point to get a uniform mixture.
Final procedure:
The bottom of the deeper tapestry is 22 × 35 cm. Cover the soaked burgundy biscuits, and then pour over the pudding of chocolate over it. Place chopped fillet on top of the soaked biscuit and sprinkle with a warm chip of cherry. Wait to tighten, spread the soaked biscuit again and sprinkle with a mixture of chocolate and cream. Keep the cooled cake in the refrigerator for at least three hours, and then cut into the desired size cubes.