Cherry Dessert with Whipped Cream

Butter a 20 cm diameter cake pan, line the base with a sheet of parchment paper and butter the paper as well.

Beat the eggs and 125 g of sugar in a bowl until thick and frothy, then slowly add the flour mixed with the cocoa and sifted.

Gradually add the oil, then transfer the mixture into the pan, level the surface and bake in the oven (190 degrees Celsius) for 30-35 minutes until risen and soft.

Remove the cake from the oven and unmold it onto a metal rack.

Carefully remove the parchment paper and let it cool.

Put the cherries, the remaining sugar and the orange juice in a saucepan, cover and bring slowly to a boil, then stir and simmer gently for 4-5 minutes.

At the end, drain the cherries and set them aside, collecting the juice in a small saucepan.

Stir in the arrowroot dissolved beforehand in a little water, then bring back to the boil, lower the heat to the minimum and cook for one minute.