Whip the eggs with a mixer into a thick, airy mass, adding the sugar in parts.

Turn off the mixer and sift in the flour with the cocoa and baking powder. Gently fold in with a spatula.

Pour the batter into a 16 cm pan, smooth it out and bake in an oven preheated to 170-180 °C for 20-25 minutes. Let the finished sponge cool and rest.

Transfer the cooled sponge onto a cake board and soak it with pistachio liqueur.

Soak 15 grams of gelatin in 70 ml of cream and leave for 10-15 minutes.

Whip 330 ml of cream into a thick, stable mass.

Melt the chocolate with the butter until smooth, stir in the bloomed gelatin and mix until fully dissolved.

Fold a little of the whipped cream into the chocolate mixture to lighten it, then add the whole mixture to the rest of the whipped cream and quickly whip together with a mixer.

Fit an 18 cm ring around the sponge and pour the mousse on top, spreading it evenly.

Put the cake in the fridge for at least 4 hours, preferably overnight.

Run a knife along the sides, remove the ring and decorate with shards of green chocolate and fresh cherries.