Total Steps
13
Ingredients
9
Tools Needed
12
Ingredients
- Mint leaves(optional)
- 1 tablespoons Icing sugar
- 300 milliliters Double cream
- 2 tablespoons Kirsch or rum
- 100 grams Plain chocolate
- 4 large Eggs, separated
- 100 grams Caster sugar
- 50 grams Cocoa powder
- 1 can 425 gram pitted cherries, drained
Instructions
Step 1
Preheat oven to 180c/350f/Gas 4.
Step 2
Break 3/4 of plain chocolate into a bowl set over a simmering pan of water and leave to melt.
Step 3
Add the caster sugar to the egg yolks and whisk until pale and thickened. Using a hand whisk, beat the egg whites until stiff.
Step 4
Gradually fold this into the egg yolk mixture. Sieve in the cocoa powder and fold into the mixture.
Step 5
Divide the mixture equally into two 18cm/7" cake tins, greased and base-lined with greaseproof paper. Bake for 10-12 mins in the centre of the oven.
Step 6
Place the drained cherries into a shallow dish and pour over 2 tbsp of Kirsch or rum.
Step 7
Remove the chocolate from the heat and taking the mint leaves, dip or brush them with the melted chocolate. Pop onto a plate and leave to set.
Step 8
Pour the cream into a bowl and whisk until slightly thickened. Fold in 1 tbsp icing sugar. Spoon 1/4 of the whipped cream into a piping bag fitted with a star nozzle, and set aside.
Step 9
Set aside five cherries to use as decoration later, and stir the remainder of the cherries into the leftover whipped cream.
Step 10
Take the cakes out of the oven and from their tins. Put onto a cooling rack. Peel off the greaseproof paper.
Step 11
Place one cake onto the serving plate and spread over the remaining melted chocolate and a layer of the cherry cream.
Step 12
Top with the other cake. Repeat with another layer of chocolate and cherry cream.
Step 13
Pipe around five cream rosettes and top with the reserved cherries and chocolate mint leaves. Grate over the remaining quarter piece of chocolate.