(see also Chocolate Buttercream)
3 eggs
140 g caster sugar
90 g plain flour
20 g cocoa powder
1 425 g can pitted black cherries; drained, juice reserved
2 teaspoons arrowroot
450 ml double cream
90 g plain chocolate
3-4 tablespoons Kirsch or brandy
1 quantity chocolate buttercream; (see separate recipe)
Yield: 8-10 servings
Grease a 23 cm cake tin and line with non-stick baking parchment. Whisk the eggs and sugar together until the mixture is very thick and pale in colour and the whisk leaves a heavy trail when lifted.
Sift the flour and cocoa powder together twice, then fold evenly and lightly through the mixture. Pour into the prepared tin and bake at 190 C / 375 F / Gas 5 for about 30 minutes or until well risen and firm to the touch. Invert on a wire rack and cool.
Mix the cherries and 150 ml of the juice with the arrowroot. Bring slowly to the boil, stirring continuously and boil until clear and thickened. Reserve 8 cherries for decoration. Halve the rest and add to the sauce, then cool.
Whip the cream until thick enough to pipe and put 4 tablespoons into a piping bag with a large star nozzle. Pare the chocolate into curls. Split the cake horizontally into 3 layers. Spread the first layer with some of the cream and half the cherry mixture.
Cover with the second cake layer, sprinkle with the liqueur, then spread with some of the chocolate buttercream and the remaining cherry mixture. Top with the final layer of cake. Cover the sides with the rest of the buttercream.
Spread the remaining whipped cream over the top of the gateau and press the chocolate curls around the sides of the gateau. Pipe 8 whirls of cream on the top. Add a cherry to each whirl. Chill for 2-3 hours.