• 4 egg yolks
• 40g sugar
• 1/4 tsp salt

(B)

• 85ml corn oil warmed
• 25g cocoa powder

(C)

• 135ml warm water

(D)

• 125g cake flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder

(E)

• 4 egg whites
• 1/2 tsp cream of tartar
• 50g sugar
• Simple syrup plus 1 tbsp Kirsch

Filling :

• 8 marachino cherries with stems
• 15 oz can pitted sour cherries halved
• 1 tbsp cornflour plus 2 tbsp water
• 400ml whipping cream whipped with 2 tbsp icing sugar
• 80g shaved Dark Chocolate

Directions :

1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip and add in sugar in 3 portions while whipping the whites. Whip until stiff peaks formed.
6. Pour 1/3 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into ungreased 9 inch baking pan and bake at 350 f for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 3 layers.
10. Whip the cream with icing sugar until stiffand leave in the fridge.
11. While cake is baking, prepare the filling.
    > Strain juice of pitted cherries into saucepan.
    > Bring juice to the boil and thicken with cornflour mixture.
    > Bring back to the boil and cook for 1 minute. remove from heat and let cool.
    > Add in the halved pitted cherries.
12. To assemble cake
    > Slice cooled cake into 4 thin slices.
    > Place one slice of cake on a cake base and brush enerously the simple syrup all over the surface.
    > Cover cake with whipped cream and then 1/3 of the filling.
    > Top with another slice of cake and repeat process, simple syrup, cream and filling.
    > Iced the whole assembled cake with whipped cream and decorate with shaved chocolate and marachino cherries.