Separate the eggs cleanly. Beat the egg yolks in a food processor with 100 g sugar until foamy.
In another bowl, beat the egg whites with the remaining sugar until stiff.
Carefully fold the egg whites into the egg yolk mixture with a kitchen aid.
Mix the flour, icing sugar and cocoa together, sift into the mixture and fold in as well.
Line the springform pan with baking paper and pour in the mixture. Bake in a preheated oven at 180°C for 25-30 minutes. Leave to cool on a cooling rack. Remove from the springform pan when cold. Now cut the sponge cake into 3 equal-sized bases.
Drain the cherries in a sieve, collecting the liquid in a small saucepan. Bring the liquid to the boil with the sugar, leaving 6 tbsp. and mix the starch with it.
Add the starch to the boiling liquid and boil for 1 minute, stirring constantly.
Add the cherries and leave to cool. Set aside 8 cherries for later decoration.
Soak the gelatine in cold water for 5 minutes.
Slowly heat the sugar together with the cherry liqueur so that the sugar dissolves. Remove from the heat and add the squeezed gelatine.
Whip the cold cream in a food processor until stiff.
Add a little cream to the liquid and level. Then quickly fold in the remaining cream.
Place the bottom sponge cake layer on a cake plate and spread the cherries on top.
Spread about ¼ of the cream on top, place the next sponge cake base on top and press down lightly.
Now spread another quarter of the cream on top. Place the remaining sponge cake layer on top and press down lightly.
Spread the rest of the cream over the cake and chill for an hour.
To garnish, whip the cream and pipe it onto the cake using a piping bag and a star-shaped nozzle.
Cut the remaining cherries in half and place them on top.
Place the sliced chocolate on top of the cake.