tbsp Dark Rum or Kirsch
Plain Chocolate, coarsely grated
Preheat the oven to 180C, 350F, Gas mark 4 and lightly grease a
20cm/8inch spring-form cake tin. Place the sugar, egg yolks and
water in a bowl and beat together until frothy (about 15 minutes).
Add the melted butter and mix well.
2. Sift together the flour, cocoa and cornflour and gradually add to
the egg mixture, stirring well. Stir in the beaten egg whites then
turn the mixture into the cake tin and bake for 45 minutes, until
the cake starts to come away from the sides of the tin. The cake is
cooked when a toothpick inserted into the centre comes out clean.
Turn onto a wire rack and leave to cool completely.
3. To Assemble - Whip the cream stiffly and sweeten with the
remaining sugar. Cut the cake horizontally into three. Place the
bottom half on a serving platter and sprinkle the rum all over
giving it a good soaking. Place the cherries on top, sprinkle with
the sugar and spread over 1/4 of the whipped cream. Add the middle
layer of cake and spread with another 1/4 of the whipped cream then
top with the top layer of cake.
4. To serve - spread the remaining cream over the top and sides of
the assembled cake and sprinkle with chocolate chips.