How to make
Wash the cherries and remove their pits and stems. Put them on thick paper towels and leave aside for a bit.
Beat the eggs with the sugar to a creamy mixture.
While beating nonstop with a mixer, pour the oil in a thin trickle, then the hot water as well.
Sift the cocoa, flour, vanilla and baking powder in a separate bowl.
Start pouring the dry ingredients in to the wet mixture, while stirring energetically with a wooden spoon or spatula.
Flavor with a tbsp of cognac. If making it for children, use essence.
Stir the mixture until you get a smooth and homogeneous cake dough.
Smear an oven dish with a little oil, sprinkle with flour and shake off any excess, then pour the prepared mixture into it.
Put the cherries on top some distance apart, while just dropping them in, without pressing and stirring. This way they'll remain on the surface and won't fall to the bottom of the cake.
Put the oven dish in a preheated 340°F (170 °C) oven for about 40 min. until your toothpick comes out dry when you poke the cake.
Take the oven dish out and leave the cake to cool. Sprinkle with powdered sugar at the end.
