Base:Crumble the cornflakes and mix with the chocolate melted in a water bath, Press onto the bottom of a cake pan with the back of a spoon and refrigerate for about 2 hours.
Fruit layer:Drain the morello cherries well, keeping the juice. Boil 500 ml of the juice, stir the cake glaze and sugar with 3 tbsp. of the juice until smooth, then stir into the no longer boiling juice, boil again briefly, allow to cool somewhat, put aside 3 tbsp. and mix the rest with the cherries. Spread the cherry mixture evenly and smoothly on the base – refrigerate again.
Crème:Whip the soy whip, vanilla sugar and cocoa until stiff, finally adding the carob powder, spread on the cake and refrigerate again for about 2 hours.
Finally decorate the cake with fine lines of cake glaze, then strew with chopped pistachios.