INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE FILLING
Preheat oven to 180c/350f/Gas 4.
1 Break 3/4 of plain chocolate into a bowl set over a simmering pan of
water and leave to melt.
2 Add the caster sugar to the egg yolks and whisk until pale and
thickened. Using a hand whisk, beat the egg whites until stiff.
3 Gradually fold this into the egg yolk mixture. Sieve in the cocoa
powder and fold into the mixture.
4 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.
5 Place the drained cherries into a shallow dish and pour over 2 tbsp
of Kirsch or rum.
6 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.
7 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.
8 Set aside five cherries to use as decoration later, and stir the
remainder of the cherries into the leftover whipped cream.
9 Take the cakes out of the oven and from their tins. Put onto a
cooling rack. Peel off the greaseproof paper.
10 Place one cake onto the serving plate and spread over the remaining
melted chocolate and a layer of the cherry cream.
11 Top with the other cake. Repeat with another layer of chocolate and
cherry cream.
12 Pipe around five cream rosettes and top with the reserved cherries
and chocolate mint leaves. Grate over the remaining quarter piece of
chocolate.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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