I heated the cherry jam in a bowl of water over low heat, then strained the syrup.
I kept the syrup for a tart recipe.
In a bowl, I melted the butter with 1 teaspoon oil, chopped chocolate 2 tablespoons sugar, cocoa and a pinch of salt. The chocolate was a little sweet and no more sugar was needed. I stirred continuously until they all melted and homogenized, then I incorporated 3 yolks and I lifted them off the heat. I let it cool.
I separated the egg whites from the yolks and beat them with a teaspoon of salt, then I gradually added 6 tablespoons of sugar, the three remaining egg yolks and the yogurt in which I dissolved the baking powder. I mixed lightly with a wooden spatula.
From the composition with cooled chocolate, I separated half for garnish, and the other half I incorporated it in egg whites, putting a little of them over the chocolate and stirring slowly so as not to leave the composition at all, it is still left, it is not preserved fluffy like pandispan or cakes.
Then I incorporated chopped walnuts and flour.
The composition is a little thicker than the cakes, but don't be afraid that it is not so fluffy, but it will grow nicely in the tray.
I wallpapered a 20/30 cm tray and baked at 180 degrees for 40 minutes
In the stopped chocolate composition, I mixed the cherries from the jam and decorated the cake when it cooled.
A delight came out!