|Our first cherries this year|
There are quite a few stages to making the finished cake and lot's of kitchen equipment is used, which equals loads of washing up, the dishwasher was definitely my best friend when I made this cake.
First stage is the chocolate base which wasn't chocolatey enough but I have allowed for this in the recipe below. Second stage is a chocolate layer which is spread over the sponge cake. Third stage is to puree a half a jar of sugar free cherry jam, I used half a jar of Cerises Griottes, Montmorency Cherries which was a purchase from Le Pain Quotidien, and spread this over the set chocolate, third stage is to make a set cream topping, fourth stage is to make chocolate shards.
I was brought up on frozen Black Forest Gateaux(which I loved at the time) and this cake is thankfully on another level.......
|The tin needs to be lined so the cake can be easily lifted out|
|Dark Belgian Chocolate is melted and spread over the upturned sponge cake|
|At last I got round to using the jar of jam that has been sitting in my store cupboard|
|Cherries from my greengrocer and quickly made shards of dark Belgian chocolate|
|The chocolate sponge layer was a bit shy of that lovely chocolate taste|
but this cake is amazingly delicious
For the cake
100g Caster Sugar
75g Plain Flour
1 tsp Baking Powder
25g Cocoa Powder
Half a jar of unsweetened Morello Cherry Jam
1 tbsp either Kirsch or Brandy
70g Dark Belgian Chocolate (I used Waitrose)
2 tbsp Kirsch or Brandy
5 tbsp Icing Sugar
2 Gelatine Leaves
200ml Whipping or Double Cream
1. Preheat the oven to 180ºC.
2. Beat the eggs and sugar together until a whisk leaves a trail.
3. Sift over the flour, baking powder and cocoa powder and fold in gently.
4. Pour the batter into the baking tin and bake for 30 minutes. Cool in the tin.
5. Remove the cooled cake from the tin by holding the baking paper.
6. Place the cake onto a plate. Melt the chocolate carefully over a pan of simmering water.
7. Pour the melted chocolate over the sponge and leave to set. Place in the fridge to harden.
8. Puree half a jar of cherry jam with a tablespoon of kirsch or brandy and carefully spread over the set chocolate.
9. To make the cream: put the kirsch into a small saucepan with the sieved icing sugar and place on a gentle heat. Soak the leaf gelatine as per the manufacturers instructions. Whilst the pan is still on a gentle heat, add the soaked gelatine and stir to dissolve in the kirsch/brandy and icing sugar mixture. Whisk the cream to the floppy stage and fold in the gelatine mixture. Spread the cream over the pureed jam.
10. Make the chocolate shards. Once the shards have been made place them into the freezer - because they are so thin they can be difficult to handle.
11. Decorate the cream with cherries and the chocolate shards.
12. Eat and enjoy - best served with some runny double cream.