Drain the cherries, reserving the juice. Boil juice, except for 4 tbsp., cinnamon and sugar. Stir cornstarch and remaining juice until smooth, add and boil again. Fold in cherries and cool. For the dough, cream together fat, 200g sugar and vanillin sugar. Separate eggs. Add egg yolks. Mix flour and cornstarch and fold in. Whip egg whites until stiff, sifting in remaining sugar. Fold into batter. Grease a cake pan (2 1/2 l capacity) and sprinkle with breadcrumbs. Pour in half of the dough and smooth it down. Pour the cherry compote on top. Spread the rest of the dough evenly on top, spiralize it under the cherries and smooth it down.
Bake in a heated oven (electric oven: 200°C/gas mark 3) for about 1 hour.
Cover with parchment paper to prevent the surface of the cake from browning. Cool the cake in the pan for 15 minutes. Turn out and cool completely. Melt cooking chocolate in hot water bath and coat cake with it.
Cool.
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