Preheat the oven to 190°C.
Separate the eggs.
Beat the egg whites until they have doubled in volume. Add half of the sugar and whisk vigorously to obtain a stiff meringue mixture.
In a separate bowl, beat the egg yolks with the remaining sugar and then add the warm milk. Add the flour, cocoa powder and the peanut oil. Mix with a spatula and then gently fold in the meringue.
Spread the mixture to a 4cm thickness on a baking sheet. Transfer to the oven and bake for 15 minutes.
Once cooked, cut to size and place in the base of your serving glasses.
Bring the water, kirsch and sugar to the boil and then pour onto the chocolate cake.
Split the vanilla pod in half and scrape out the seeds.
Place the cream, vanilla seeds, kirsch and icing sugar in a siphon. Seal the siphon, shake and then attach the gas canister. Chill in the fridge for 15 minutes.
Roughly chop the morello cherries.
Top each layer of chocolate cake with cherries and then add vanilla mousse. Finish with a generous topping of chocolate shavings.
«Make the chocolate cake on the day to ensure that it does not dry out.»