- 4 eggs
- 100g caster sugar
- 75g self-raising flour, sifted
- 25g cocoa, sifted
- 420g canned black cherries
- 2 tablespoons cornflour
- 3-4 tablespoons kirsch
- 600ml double cream, whipped
- 50g flaked almonds, toasted
- Plain chocolate, grated, to decorate
- Preheat the oven to 180°C/gas mark 4. Grease and line a 23cm deep round cake tin with greased greaseproof paper.
- Break the eggs into a mixing bowl, add the sugar and whisk with an electric whisk until the mixture is pale and thick enough to leave a trail when lifted out of the bowl. Carefully fold in the sifted flour and cocoa. Turn the mixture into the prepared tin.
- Bake in a preheated oven for about 40-45 minutes until the sponge is well risen and beginning to shrink away from the sides of the tin. Turn out on to a wire rack to cool.
- Drain the canned cherries, reserving the juice. Reserve a few whole cherries for the top and stone the remainder. Place the cornflour in a small saucepan and slowly stir in the cherry juice. Bring slowly to the boil, stirring until thickened, then simmer for two minutes. Remove from the heat and cool. Add the kirsch and the stoned cherries to the sauce.
- Cut the sponge into three layers with a long sharp knife. Sandwich the layers together with three-quarters of the whipped cream and all of the cherry mixture. Spread a little of the remaining whipped cream around the sides of the cake and cover with the toasted flaked almonds and some of the grated chocolate. Pipe rosettes of cream around the top of the cake and decorate with the rest of the grated chocolate and cherries.