Black forest cake

1. Set oven to 180C. Grease and base line 23cm round spring-clip tin. (or medium loaf tin)

2. Place cocoa in a small bowl and gradually blend in boiling water to form a smooth paste. Set aside to cool.

3. Place the eggs and sugar into a large mixing bowl over a pan of hot water and whisk till very thick and creamy. Fold in cocoa mixture, then butter and finally flour.

4. Pour into cake tin and bake in center of oven for 45min until springy to the touch.

5. Allow to cool for 10min in tin, then transfer to wire rack to cool completely.

6. Drain cherries. Reserve 300ml juice.

7. Chop half of the cherries up and put aside. Add Kirsch to juice and mix well.

8. To complete:
Cut cake in half height-wise. Sprinkle base with some of the sauce, spoon over chopped cherries and half of the cream.

9. Sandwich the next layer onto the base. Sprinkle with rest of sauce, spoon over rest of chopped cherries and decorate with rest of cream and whole cherries. Grate chocolate over.