Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line two 20cm cake tins. Whisk the eggs and sugar for 8 minutes until pale, thick and tripled in volume.
8 min - 2
Sift in the flour, cocoa and baking powder. Fold in gently. Divide between the tins and bake for 22 minutes until springy. Cool completely.
22 min - 3
Mix 100ml of the cherry syrup with the kirsch. Whip the cream with the icing sugar to soft peaks.
- 4
Split each sponge in half to make four layers. Brush the cut sides with the syrup mixture.
- 5
Layer the sponges with cream and most of the cherries, finishing with cream on top.
- 6
Decorate with the remaining cherries and chocolate curls made by scraping a vegetable peeler along the chocolate bar. Chill for 1 hour before cutting.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.