INGREDIENTS


4 eggs
4 oz caster sugar
3 oz flour
1 teaspoon baking powder
1 oz cocoa, sifted
Filling :
420gm tin of black cherries, pitted
2 tablespoon cornflour
1 teaspoon vanilla essence
600ml cream
2 oz flaked almonds, toasted
Plain chocolate curls or grated chocolate to decorate

DIRECTIONS


1. Pre-heat oven to 180 C.
2. Grease and line a 9 springform tin and set aside.
3. Mix flour, baking powder and cocoa together with a fork.
4. Beat eggs.
5. Add sugar.
6. Fold dry ingredients into the beaten egg and sugar mixture.
7. Pour mixture in a 9 springform tin and bake at 180 degrees C for 30 minutes or till done.
8. Turn out of the pan and let cool on a wire rack.
9. Drain the cherries, reservin some of the liquid.
10. Put cherry juice and cornflour in a pan and let cook till thickened. Remove from heat and cool.
11. Add essence and cherries to the sauce. Reserve a few cherries for the top.
12. Whip the cream till stiff and chill.
13. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture.
14. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream.
15. Top with the reserved cherries.