Cook with BLACK FOREST GATEAU
200g (7oz) unsalted butter, softened, plus extra for greasing 125g (4½oz) self-raising flour 5tbsp cocoa powder 2tsp baking powder 5 large free-range eggs, separated 150g (5½oz) caster sugar 2tbsp milk 100g (3½oz) 70% cocoa chocolate, melted,plus 50-100g (1¾-3½oz), to serve
For the boozy cherries
250g (9oz) pitted fresh cherries, or cherries from a jar (drained weight) 50ml (2fl oz) kirsch or brandy 3tbsp caster sugar Grated zest of 1 orange (optional)
For the Chantilly cream
500ml (18fl oz) double cream 50g (1¾oz) caster sugar ½ a vanilla pod, split lengthways and seeds scraped Preheat the oven to 150°C/gas 2. Grease and line a round cake tin (roughly 20cm). Sift the flour, cocoa powder and baking powder together; set aside. In a large, very clean bowl, whisk the egg whites to firm peaks using an electric beater. In another bowl, cream the butter and sugar until pale and fluffy. Beat in the yolks one at a time, then stir in the milk, then the melted chocolate. Fold the flour into the chocolate mixture, then stir in 1 big spoonful of egg white to loosen. Fold the rest of the egg white through the chocolate mix until just incorporated.
Pour into the cake tin and bake 50-60 minutes, until a skewer inserted into the middle emerges clean. Cool for 5 minutes, then turn out onto a wire rack to cool fully.
To make the boozy cherries, set aside a few cherries for garnish, then put the rest in a pan with the sugar, kirsch or brandy and orange zest, if using. Bring to a gentle simmer and cook till the cherries are just soft but holding their shape. Leave to cool.
For the Chantilly cream, whisk the cream, sugar and vanilla seeds into soft peaks. Using a long, sharp knife, cut the cake horizontally into 3 rounds. Drizzle each cut side with the syrup from the cherries to moisten. Place the bottom round on a cake stand, spread with chantilly cream and dot with half the cherries. Place the middle layer of the cake on top; repeat with more cream and cherries. Top with the last layer of cake, then spread cream on the top and the sides too, if you like. Top with the reserved cherries and dark chocolate shavings.