Ingredients;
- 6 Jumbo eggs
- 150g Castor sugar
- 50g Cocoa powder
- Large carton of double cream
- 1tbs Castor sugar
- 450g black or morello cherries, pitted
- At least ½ cup cherry kirsch
- 100g best quality dark chocolate or a flaky bar
Method
Line and grease two sandwich tins, turn oven to 180°.
Drain cherries and set aside juice (you will need this later). Remove any pips. Arrange in a shallow dish and cover with kirsch – adding a bit more if you feel like it.
Separate eggs. Beat up yolks and sugar, sift in cocoa and gently fold.
Whisk up whites ensuring both whisk and bowl are clean, when peaked gently fold into cocoa mixture – pour into waiting tins and bake for 20 minutes till middle springs back and edges are separating.
When cool, drain cherries and save juice. Beat up cream, but don’t churn it to butter. Stir in castor sugar. Add about two tablespoons juice to kirsch and sprinkle over cakes to moisten. Spread a generous amount of cream over one cake and dot cherries, keeping a few for the top – add grating of chocolate or flaky. Top with remaining cake and repeat cream, cherry, chocolate process.
Don’t drive.
Kathy Santiago is a South African artist with an obsession with cakes of every kind. You can find her books on www.everlastingcakes.co.uk or at any good bookshop.
