Roughly chop the chocolate. Cream fat, 75 g sugar and vanillin sugar. Stir in the eggs one by one. Mix flour, baking powder and cocoa. Stir in with milk. Stir in chocolate. Spread into a greased springform pan (26 cm Ø). Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Cooling down
Drain the cherries, collect the juice. Mix starch and 3 tablespoons of juice. Boil up the rest of the juice. Stir in starch, bring to the boil. Fold in cherries, cool down
Soak the gelatine in cold water. Mix sour cream, lemon peel and juice and 100 g sugar. Squeeze the gelatine, dissolve. Stir in 3 tbsp sour cream. Then stir the gelatine into the remaining sour cream. Chill until it begins to gel
Whip the whipped cream until stiff. Fold into the sour cream. Place the rim of the mould around the base. Spread cream on top. Add the compote as a blob and fold it in with a fork. Chill for 4-5 hours. Decorate if necessary.