Grease a springform pan (26 cm Ø) and dust with flour. Drain the cherries. Melt the butter and let it cool down a bit. Beat eggs and sugar for 8-10 minutes with the whisk of the hand mixer until thick and frothy. Add butter and milk. Mix flour and baking powder, sieve over the egg cream and fold in carefully. Pour the Viennese mixture into the mould and spread the cherries on top.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Let cool on a cake rack. Remove the cake from the tin and place on a cake plate. Whip the cream until stiff, pouring in the sauce powder. Spread the cream on the base and spread it loosely. Shake the sauce and spread directly on the cream. Put it in a cold place until the chocolate becomes firm
2 hours waiting time