INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 453
Calories From Fat: 113
Total Fat: 12.7g
Cholesterol: 189.5mg
Sodium: 98.4mg
Potassium: 324.8mg
Carbohydrates: 82.8g
Fiber: 8.7g
Sugar: 16.3g
Protein: 11.7g