Ingredients
For the sponge
9 large eggs, separated
200g caster sugar
90g cocoa powder, sifted
For the filling
720g jar or can or Morello Cherries in Kirsch syrup, or syrup plus 50ml Kirsch (I find it works well with tinned strawberries too)
425ml double or whipping cream
3 tablespoons caster sugar
55g plain chocolate, grated
Equipment:
3 sandwich tins, 20cm diameter, buttered and baselined
Electric whisk
2 large spotlessly clean mixing bowls (or 2 and reuse one)
Oven preheated at 180C
Preparation
To make the sponge
Put the egg yolks and sugar into a bowl and whisk until very thick and mousse like. Sift the cocoa, and fold in gently with a metal spoon.
Put the egg whites into the other bowl and whisk until stiff peaks form. Carefully fold this into the yolk mixture in 3 batches. Divide the mixture between the 3 tins and bake for 20-25m until the cake springs back when gently pressed, and have shrunk away from the edges of the tins. Let cool in the tins for 10m then turn out onto a wire rack.
For the filling
Drain cherries in a sieve and save the syrup. Save 7 tablespoons of syrup (if it’s sugar syrup, save 4 tablespoons and add the 50ml kirsch). When they have been drained, leave them on kitchen paper. Reserve 12 or so to decorate if you like.
Put the cream into a bowl and whip until soft peaks form. Sprinkle the sugar over it, whip again until thicker.
To assemble
Put one of the cooled sponges on a serving plate, and sprinkle with 2 tablespoons of the syrup. Spread one quarter of the cream over it, and press half the cherries into the cream.
Add the second layer of sponge, and repeat with sprinkling the syrup, spreading the cream, and the cherries.
Top with the final layer of sponge. Sprinkle with the remaining syrup, and cover the top and sides of the cake with the remaining two quarters of cream. Decorate with grated chocolate and any reserved cherries. Chill until ready to serve.
