Black Forest gâteau

Pre-heat the oven to 180C/160C fan/gas 4. Grease and line a 30cm diameter deep cake tin. Line a baking tray with cling film.

Break the eggs into a mixing bowl, add the sugar and beat well for about 5 minutes until very light and fluffy.

Carefully fold in the sifted flour and the cocoa powder.

Pour the mixture into the prepared tin. Bake for 40-45 minutes until springy and a skewer inserted in the centre comes out clean.

Turn out onto a wire rack and leave to cool.

Drain the cans of cherries in a sieve set over a saucepan. Put the cherries in a bowl. Heat the juice until it comes to the boil.

While the juice is heating, put the cornflour in a small bowl and mix with a little water to slacken to a paste. Whisk the paste into the juice when it boils. Strain through a sieve onto the cherries.

To make the chocolate shards, mix the Demerara sugar with the peppermint essence. Melt the chocolate and mix with sugar and essence mixture.

Using a palette knife, spread the mixture thinly onto the cling film-lined baking try. Put in the fridge to set.

. Cut the sponge in half horizontally, using a serrated knife.

. Sandwich the halves together with the whipped cream and half the cherries.

. Break the chilled chocolate into large shard-like pieces and arrange around the edge of the cake.

. Arrange the rest of the cherries on top.