DIRECTIONS

• 1. Pre-heat oven to 180 C.
• 2. Grease and line a 9” springform tin and set aside.
• 3. Mix flour, baking powder and cocoa together with a fork.
• 4. Beat eggs.
• 5. Add sugar.
• 6. Fold dry ingredients into the beaten egg and sugar mixture.
• 7. Pour mixture in a 9” springform tin and bake at 180 degrees C for 30 minutes or till done.
• 8. Turn out of the pan and let cool on a wire rack.
• 9. Drain the cherries, reservin some of the liquid.
• 10. Put cherry juice and cornflour in a pan and let cook till thickened. Remove from heat and cool.
• 11. Add essence and cherries to the sauce. Reserve a few cherries for the top.
• 12. Whip the cream till stiff and chill.
• 13. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture.
• 14. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream.
• 15. Top with the reserved cherries.