1. Chop the chocolate. Place 100 g in a heatproof bowl and melt over a bain-marie at medium heat. Tip: This is an easy way to melt chocolate.

2. Drain the cherries in a sieve. Tip: Save the cherry juice, mix it with sparkling water and enjoy as a refreshing drink.

3. Line the bottom of a springform pan with baking paper. Grease the sides of the pan with a little butter.

4. Beat the butter with sugar and salt using a hand mixer until fluffy.

5. Gradually mix in the eggs and sour cream, alternating between them.

6. Add the melted chocolate.

7. Preheat the oven to 170°C (fan oven).

8. Sift flour, baking powder, and cocoa powder, mix, and add to the butter mixture. Mix everything briefly to form a batter.

9. Gently fold the remaining chopped chocolate (50 g) and cherries into the batter. Tip: It looks nice if you distribute about 100 g of cherries decoratively on the batter.

10. Pour the batter into the pan and bake for about 40–45 minutes, then let it cool and cut into pieces. Tip: Before serving, dust with powdered sugar. Whipped cream pairs nicely with it.