Ingredients:
- Eggs 4
- Caster sugar4 oz
- Flour3 oz
- Baking powder1 tsp
- Cocoa powder, sifted1 oz
- Ingredients for Filling
- Black cherries, pitted420 gm tin
- Corn flour2 tbsp
- Vanilla essence1 tsp
- Cream600 ml
- Flaked almonds, toasted2 oz
- Grated chocolate to decorate
Method:
- Beat eggs, add sugar, fold in flour and baking powder and cocoa.
- Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done.
- Turn out of the pan and let cool on a wire rack.
- Drain the cherries, reserve some of the liquid.
- Put cherry juice and corn flour in a pan and let cook till thickened.
- Remove from heat and cool.
- Add essence and cherries to the sauce.
- Reserve a few cherries for the top.
Whip the cream till stiff and chill. - Cut the sponge into layers and sandwich with the whipped cream and cherry mixture.
- Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream.
- Top with the reserved cherries.
