Schwarzwaelder Kirschtorte

Method

Whisk six eggs with 150g caster sugar over gentle heat until pale and thick, then fold in sifted flour, cocoa and melted butter. Divide between two greased 20cm tins and bake at 180C for 30-35 minutes until springy. Once cooled, slice each sponge horizontally to create four layers. Drain the morello cherries, reserving 200ml syrup, and mix this with kirsch. Whip the double cream with icing sugar until stiff peaks form. Assemble by layering the cake with cream and cherries, brushing each layer with the kirsch syrup. Cover the assembled torte completely with remaining cream, then shave dark chocolate over the top and sides, finishing with 12 maraschino cherries arranged around the edge. Refrigerate for at least 4 hours before serving.