Ingredients

• butter
• for greasing
• 9 free-range eggs
• 255g/9oz caster sugar
• 200g/7½oz self-raising flour
• sifted
• 40g/1½oz cocoa powder
• 1 x 340g/12oz (drained weight) jar cherries
• drained
• juice reserved
• good dash of Kirsch
• 2 tbsp arrowroot
• 750ml/1¼ pint double cream
• whipped
• 300g/10½oz dark chocolate
• ½ tsp peppermint essence
• 110g/4oz demerara sugar
• 50g/2oz toasted flaked almonds
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease and line a deep 26cm/10½in springform cake tin.
• For the sponge
• crack the eggs into a mixing bowl
• add the sugar and whisk well until light and fluffy and a ribbon-like trail forms when the whisk is removed. Gently fold in the sifted flour and the cocoa powder. Pour the mixture into the prepared tin
• transfer to the oven and bake for about 55 minutes
• or until risen and cooked through. Turn out onto a wire rack and leave to cool.
• For the filling
• place the cherries into a bowl with the Kirsch. Place the cherry juice from the jar into a pan and bring to the boil. While the juice is heating
• mix the arrowroot with a little water in a small bowl to make a paste. When the cherry juice is boiling
• mix the arrowroot paste into it
• then strain through a sieve into the bowl with the cherries and leave to cool.
• Cut the cooled sponge into three layers using a sharp bread knife. Sandwich the three layers together using the whipped cream (reserve a little for attaching the chocolate shards) and half of the cherries in their syrup.
• For the chocolate shards
• place the chocolate into a heatproof bowl set over a pan of gently simmering water and heat
• stirring occasionally
• until melted and smooth. Stir in the peppermint essence and sugar
• then spread the mixture onto a tray lined with cling film and allow to cool. Place into the fridge to set.
• When the chocolate is set
• break it into large shards and stick around the edge of the cake
• using a little whipped cream on the back to hold the shards in place.
• To serve
• top with the remaining cherries and the almonds.