Start to make the cake bottom by preheat the oven at 180 degrees Celsius.
In a bowl mix the flour and baking powder.
Separate the egg whites and the egg yellows in 2 different bowls.
Whip the egg whites and the salt together to a stiff foam.
Add the sugar and whip to a hard foam again.
Add the egg yellows and mix with the electrical mixer on low speed.
Add gently the flour mixture and the cacao powder and mix well.
Pour the batter in a rectangular baking form.
Place in the middle of the oven for 20 minutes.
Take out the cake from the oven and let it cool down.
Cut in 3 layers. Let the cake rest in the fridge until the next day.
Place the cherries for the topping in the kirsch alcohol over the night.
Time to make the ganache by breaking the chocolate in small pieces.
In a bowl pour the chocolate and the butter
In a saucepan bring the heavy cream to boil.
Pour the warm cream over the chocolate and butter, stir until everything is melted.
Place the mixture in the fridge for 1 hour.
Whip the heavy cream and the sugar.
Time to mount the cake but first soak the cake layers in the kirsch alcohol.
Pour evenly each layer of the cake with some ganache.
Continue with placing some cherries on top, and then a layer of whipped cream.
Place the cake layers on top of each other.
Spread evenly the cake with a layer of whipped cream.
Cover the sides of with the chocolate flakes.
Decorate the cake with some more whipped cream and cherries.
Put in the freezer for 1 hour before serving.