Chocolate Cherry Cream Gateau

Preparation time: 40min Cooking time: 30min Serves: 8-10

INGREDIENTSFor ◆ Butter,the whiskedfor greasing sponge ◆ 4 medium eggs, ◆ 100g caster sugar ◆ 100g plain flour ◆ 2 tbsps cocoa powder, sifted To fill and decorate ◆ Cherry Liqueur ◆ 370g pot cherry extra jam ◆ 600ml double cream ◆ Icing sugar ◆ 50g chocolate vermicelli ◆ Fresh cherries ◆ 4-6 tablespoons grated dark chocolate

1 Preheat the oven to 180°C/Fan Oven 160°C/Gas Mark 4.

2 Butter the sides of a 22-24 cm loose-bottomed spring-form tin and line the base with non-stick baking parchment.

3 Break the eggs into a large bowl (or the bowl of a stand mixer) and add the sugar. Using a hand whisk (balloon whisk or a stand mixer), whisk at high speed for about 5 minutes until very pale, thick and creamy and doubled in bulk. To test, lift the whisk out of the mixture, it should leave a ribbon trail on top of the mix, lasting for 2-3 seconds.

4 Sift half the flour/cocoa mixture over the sur face of the mixture. Using a large metal spoon, gently fold half the flour into the mixture, taking care not to knock out any air. Repeat with the remaining flour. (If you are confident with your folding in technique, you can fold all the flour in at once.)

5 Gently pour the mixture into the prepared tin and level the sur face. Bake for 25-30 minutes or until risen, golden brown and slightly shrunken around the edges.

TO DECORATE

1 Split the cake into three, drizzle each layer with cherry liqueur and spread half a 370g pot cherry extra jam on the bottom two.

2 Softly whip 300ml double cream with icing sugar to taste and spread two thirds over the jam layers.

3 Place one sponge layer on top of the bottom layer and cover with the top sponge. Use the remaining cream to spread over the top and sides.

4 Press 50g chocolate vermicelli around the side to coat.

5 Softly whip another 200-300ml double cream and pipe loops or swirls around the top edge. Decorate with fresh cherries and fill the centre with 4-6 tablespoons grated dark chocolate. Chill and serve the same day.