Cream egg yolks with 100 g sugar, vanilla sugar and 100 g butter. Melt the chocolate with the remaining butter and slowly stir into the egg yolk mixture.
Stir in flour, baking powder and dark cocoa powder as well, adding a dash of milk if needed.
Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff.
Fold the stiffly beaten snow into the chocolate mixture and bake at 170 ° top/bottom heat for about 25 minutes on a (large) baking tray.
Spread the cooled dough with jam.
Whip the whipped cream until stiff. To decorate, pour some of the whipped cream into a piping bag.
Spread the remaining whipped cream evenly over the cake. Grate the chocolate over the entire cake.
Decorate with the remaining whipped cream from the piping bag and compote cherries.