For a sponge cake and a 24 cm in diameter springform pan:
120 g of all-purpose flour
120 g of sugar
4 middle-sized eggs
For a cherry layer:
300 g of pitted cherries
50 g of cognac
For the cream:
200 ml of 20% fat cream
200 g of sugar
200 g of butter
10 g of cocoa powder
1 tsp of vanilla extract
2 tbsp of liquor or cognac
For soaking:
3 tbsp of water
2 tbsp of sugar
1 tbsp of cognac
For the glaze:
100 g of chocolate
60 g of butter
30 g of grated chocolate to sprinkle the cake with
The cake is 1.3 kg