Sour cherry and cocoa cake

Darlings, things happened this way:

I broke the eggs (I admit, I did that), five of them.

I counted five tablespoons of sugar. Still me. I counted five tablespoons of flour and mixed them with a pack of baking powder. This is where my contribution ended. Well no, I also buttered the tray, but it doesn’t count.

I removed the pits from the sour cherries (which were from a compote, which is normal for this time of year).
I mixed the eggs with the sugar until I obtained a cream.
In it, I added the flour which I mixed with three tablespoons of cocoa.
I poured the mix in the tray that had been buttered and powdered with flour.
I sprinkled the sour cherries and I put the tray into the oven. I pre-heated the oven and set the temperature at approximately 180 degrees Celsius (for gas ovens, that is a bit over medium). I let the cake bake for half an hour. I tested it with a toothpick to see if it’s done (if you notice it’s already baked on the outside but the inside isn’t done, cover it with aluminum foil).
After taking it out of the oven, I poured the liquid of the sour cherry compote over it.
Last night I had guests. I served cake and next to each slice, on the plate, I put vanilla ice cream.
As you can see, this is piece of cake.
Stay healthy.