Ingredients:
4 eggs
100 gm castor sugar
75 gm flour
25 gm cocoa
1 tsp baking powder
1 tbsp warm water
To soak
2 tbsp sugar syrup
rum to taste
Filling
750 gm stoned cherries
1″ stick cinnamon
100 ml sugar syrup
pared rind 1 orange
1 tsp corn flour
2 tbsp water
250 ml sweetened, whipped cream
chocolate to decorate
Method:
For the sponge, whip eggs and sugar together until light and fluffy. Fold in flour, cocoa and baking powder with water.
Spoon into an 8″ cake tin.
Bake at 190 degrees C for 15 minutes. Remove from oven, cool and split in half horizontally.
Soak sponge with flavored sugar syrup.
Cook cherries in syrup with cinnamon and orange rind.
Thicken with corn flour. Cool. Layer the cake with whipped cream and cherries.
Decorate with whipped cream and chocolate and serve chilled.
