Prepare a round spring form pan with oil and flour to prevent the cake from sticking when baked.
Preheat the oven to 180°C/350°F.
Divide the eggs and beat the yolks with a fork.
Beat the egg whites together with salt and half of the sugar until stiff.
In a bowl mix all the remaining dry ingredients. Add the yolks and stir. Add the egg whites and slowly fold them in the flour-egg-mixture.
Transfer the batter into the spring form pan and even with a pastry scraper. Slide into the oven and bake for 30 minutes. Get the cake out before the toothpick comes out completely dry.
While baking the cake base prepare the cherry filling. Just put all the ingredients (except a few cherries for decoration later) in a sauce pan and let them cook on low heat for about 15 – 20 minutes.
Let the cherry mixture cool out.
Let it cool for 10 minutes and then transfer the cake base on a cooling rack.
When the cake base is cool, try to cut the base horizontally in two equal halves.
Open the cake and on the bottom part spread the cherry mixture.
If you want the cherry liquor then put that first.
Close the cake with the upper part.
Put the ingredients for the whipped cream in a bowl and beat the cream until stiff. If you are afraid it will not stay on the cake put some tapioca flour.
Now decorate the cake with the whipped cream, the remaining cherries
and the grated chocolate as you like.
Store in the fridge until you serve.