INGREDIENTS

INSTRUCTIONS

From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Date: Mon, 8 Nov 1993 17:53:39 GMT
This is my favourite gateau and I hadn't had it for years, and so for my
birthday I dug up a recipe and made it for the very first time and it
turned out wonderfully! So I thought I'd share it with you all. The
original recipe actually called for 3/4 pint of cream, but I ended up using
a whole pint (I was generous with the cream in the middle layers) and only
*just* having enough for the decoration on top. YUM.
Beat the eggs and sugar together until very pale and very thick and the
beater leaves a trail when lifted. Sift the flour and cocoa together twice
and fold into the egg mixture. Pour into a greased and lined 23cm/9" round
deep cake tin.
Bake in a preheated moderately hot oven (190C/375F/GM5) for about 30 mins
or until firm to the touch. Cool on a wire rack.
When the cake is cold cut it into three layers. Drain the cherries,
reserving the can syrup. Mix 1/2 pint of the syrup (adding water if
necessary) with the arrowroot in a saucepan and bring to the boil,
stirring. Simmer until thickened and clear.
Halve the cherries, remove the stones (pits) and add them to the pan,
reserving a few for decoration. Cool. Whip the cream until thick.
Place the bottom cake layer on a serving plate and spread with half the
cherry mixture and another layer of cream. Cover with the second cake
layer. Sprinkly with the kirsch or brandy, then spread over the remaining
cherry mixture and another layer of cream. Put the top layer of the cake
carefully on the cream.
Reserving a little cream for decoration, spread the remainder over the top
and sides of the cake. Make a decorative pattern on the top. Flake or grate
the chocolate and press most of it onto the sides of the cake.  Pipe the
reserved cream in whirls on top of the cake and decorate with the remaining
chocolate and reserved cherries.  Leave the cake for 2-3 hours before
serving. (Serves 8-10).
REC.FOOD.RECIPES ARCHIVES
/CAKES
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