INGREDIENTS :

Icing Sugar : 45 gms/ 1.6 oz
Fresh Cream : 200 gms/ 7 oz
Cherries : 1/2 tin
Grated Chocolate : 40 gms/ 1.4 oz
Glazed cherries : 9 nos.

METHOD :

1.Prepare a chocolate sponge cake (as per basic recipe).
2.Cut into 2 horizontally. Soak it with fresh cherry syrup from the tin.
3.Beat cream with sugar. Deseed the fresh cherries. Crush it. Sandwich the cream and crushed cherries between the two parts. Grate chocolate & put on top.
4.Put a thick layer of cream on top. Level it. With a star nozzle make a decorative border pattern. Finish off the decoration with grated chocolate  and glazed cherries on top. Serve chilled.