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| Black Forest Cake |
Eggs 4
Caster sugar 4 oz
Flour 3 oz
Baking powder 1 tsp
Cocoa powder, sifted 1 oz
Ingredients for Filling
Black cherries, pitted 420 gm tin
Corn flour 2 tbsp
Vanilla essence 1 tsp
Cream 600 ml
Grated chocolate to decorate
Method
Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack. Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top.
Whip the cream till stiff and chill. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with grated chocolate and piped cream. Top with the reserved cherries.
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