Preheat the oven to 180 ºC/360ºF/Gas Mark 4. Line the base and grease a deep eight-inch round cake tin. Beat together eggs and sugar for eight to ten minutes or until thick and pale.
Sift the flour, cocoa and baking powder over the egg mixture and fold in gently, adding the milk as you mix. Transfer the batter to the cake tin. Bake for thirty minutes, or until springy to the touch.
Remove from the oven and leave the cake in the tin for five minutes to cool slightly. Turn out onto a wire rack, peel off the paper base and leave to cool.
Cut the cake in half horizontally and sprinkle each half with cherry syrup from the tinned cherries. Whip the cream until stiff.
Place the bottom half of the cake on a serving plate and spread half the whipped cream over it. Cover with the top half of the cake.
Use the remaining cream to cover the top and sides Decorate the gâteau with chocolate curls and cherries and chill in the refrigerator.