Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Meanwhile, make the Whipped Cream and the Syrup. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Remove from the heat, pour into a bowl, and let cool.Ĭut the cake into 3 layers. Then add the cherries, stir again, and heat through. Reduce the heat to medium, add the sugar mixture, and stir. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Gently fold in both the sifted flour and wheat flour, and the cocoa powder. The mixture should increase in size 4 to 5 times and become very pale in color. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Butter the parchment paper and set aside. Leave the cake to set in a cool place then slice into large wedges and serve.Butter and line a 9-inch round cake pan with parchment paper. (If preferred you can leave the sides of the cake without icing to show off the layers.) This way, if the chocolate oozes down the sides of the cake, it won't matter. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. Remove the chocolate icing from the fridge and give it a quick stir. Gently press the whole cake together with the palms of your hands. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Whip the remaining double cream until thick. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly. Remove from the heat and stir gently until the chocolate is melted and smooth. Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.įor the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Use a large serrated knife to slice the cake horizontally into three equally sized rounds. Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.ĭrain the cherries, reserving 200ml (7 fl oz) of the cherry syrup.
To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready. Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.
Line the tin with greaseproof paper.įor the cake, place butter and sugar in a bowl and whisk until light and fluffy. Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess.
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