Ingredients
125 g tinned cherries, pitted drained, liquid reserved
450 ml double cream
400 g chocolate buttercream
140 g castor sugar
90 g plain flour
90 g plain chocolate
20 g cocoa powder
3 eggs
3-4 tbsp kirsch or brandy
2 tbsp arrowroot

Method
Pre-heat oven to 190 deg. Cen. Grease a 9 inch round baking tin, line with butter paper. Whisk eggs and sugar until thick. Gradually add some sieved flour. Fold in remaining flour and cocoa powder. Pour mixture into baking tin. Bake for 25-30 minutes. Turn out and cool on a wire rack. Mix 150 ml of the liquid with arrowroot. Stir and boil until clear and thick. Reserve eight cherries, halve the rest, add to liquid and remove from heat. Whip cream to piping consistency, place four tbsp in a piping bag. Split the case into three layers. Spread the first layer with whipped cream and half of the cherry mixture. Top with the second layer, sprinkle with kirsch (or brandy), spread with chocolate buttercream and cherry mixture. Top with third layer. Cover sides with remaining chocolate buttercream. Shave chocolate and press on the sides. Spread the remainder of the cream on the top. Pipe eight whirls of cream and top with cherries. Serve chilled.

Recipe by Chef Rosa david, ITC Hotels