Melt the butter with the chocolate in a bain-marie, until a shiny and homogeneous compost is obtained
Beat the eggs with sugar, salt, and vanilla seeds until a frothy compost is obtained.
Add and mix the melted chocolate.
Add the sifted flour with 1/2 teaspoon of PANEANGELI and stir with a spatula from top to bottom.
Add the pitted cherries and cut into small pieces to the compost, mix everything together.
Pour the compost inside a 6 1/2 inch hinged mold, buttered and floured.
Bake the cake in the preheated oven at 180°C (356°F) for about 45 minutes.
Leave to cool and sprinkle with icing sugar before serving