Instructions:

1. Make the sponge cake: beat the eggs and sugar together until thick and fluffy. Gently fold in the flour in two batches. Pour the batter into an 18 cm (7 inch) round cake pan and bake at 180°C (350°F) until done, about 20–25 minutes. Let it cool.

2. Prepare the cream filling: whip the butter with the powdered sugar until light and fluffy. Cook the pudding powder with the milk to make a thick custard, let it cool completely, then beat it into the butter mixture. Add the cocoa powder and rum, whipping until smooth.

3. Set aside 6 whole cherries for decoration. Halve the rest and mix them into the cream. Reserve a small amount of cream for decorating.

4. Assemble the cake: spread the cherry cream evenly over the cooled sponge cake, covering the top and sides. Chill the cake in the fridge to set.

5. Melt the chocolate with the oil over a double boiler. Pour the glaze over the chilled cake and smooth it out.

6. Using the reserved cream, make small dollops on top of the chocolate glaze and place a whole cherry on each one.

7. Chill and serve:

8. Refrigerate the cake for at least a few hours or overnight. Slice and enjoy!