• 10servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsFluorine, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. oil , for greasing

  2. 6 eggs

  3. 150 g caster sugar

  4. 125 g self-raising flour , sifted

  5. 2 tbsp unsweetened cocoa powder

  6. 1 1/5 kg tinned cherries , in syrup

  7. 2 tbsp cornflour

  8. 750 ml double cream , whipped

  9. good dash of kirsch

  10. 3-4 tbsp demerara sugar

  11. 1 tsp peppermint essence

  12. 350 g dark chocolate , broken in pieces

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. Carefully fold in the sifted flour and the cocoa powder.

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

  5. Turn out onto a wire rack and leave to cool.

  6. 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.

  7. 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.

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

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

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

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

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

  13. . Arrange the rest of the cherries on top.


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