Instant coffee powder
Refined flour (maida)
Separate yolks and whites from the eggs. Keep aside. Melt two fifty grams chocolate in a pan, along with one tablespoon instant coffee granules and half of kirsch. Stirring occasionally until smooth. Take it off the heat, stir in the yolks at time the return the pan to the heat and stir briefly until the yolks are warmed and have thickened the chocolate slightly.
Take off the heat, beat in butter little at a time stirring until smooth. Stir in the flour. Beat the egg whites with salt until they firm soft peaks. Sprinkle sixty grams sugar and continue beating till stiff. Fold the warm chocolate mix, delicately in to meringue. Pour the batter in a greased pan.
Bake in a preheated oven for twenty five to thirty minutes. Do not over cook. Meanwhile put cherries in a pan with remaining sugar and two tablespoons of remaining kirsch. Cook the mixture over a medium low heat partially covered for thirty to forty minutes. The cherries should become thick, allow them to cool and chop roughly. Place the chopped cherries over the baked cake and serve.