Ingredients

• 5 free-range eggs
• 150g/5½oz caster sugar
• 25g/1oz butter
• melted
• plus extra for greasing the tins
• 115g/4oz plain flour
• 40g/1½oz cocoa powder
• sifted
• 400ml/14fl oz double cream
• 3 tbsp kirsch
• 2 tbsp icing sugar
• 200g/7oz cherry jam
• 250g/9oz caster sugar
• 5 free-range eggs
• whites only
• squeeze lemon juice
• 150g/5½oz butter
• softened
• 150g/5½oz dark chocolate
• melted
• 8 fresh cherries
• stalks on
• 4 tbsp chocolate sprinkles

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Lightly grease and line the bases of two 23cm/9in cake tins.
• Place the eggs
• sugar and melted butter into a bowl and whisk for 4-5 minutes
• until thickened and very pale – when the whisk is lifted out of the bowl
• a trail should be left behind.
• Sift in the flour and cocoa powder and fold in gently.
• Spoon the mixture into the two cake tins
• dividing evenly
• then tap to settle.
• Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge
• as it will become dry.
• Remove from the oven and cool briefly before tipping out onto a rack to cool completely.
• For the filling
• whip the cream to soft peaks and fold in the kirsch and icing sugar.
• For the topping
• place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer
• then remove the pan from the heat.
• Meanwhile
• place the egg whites into a clean bowl with a squeeze of lemon juice
• and whisk until firm peaks form.
• With the beater at its lowest speed
• pour in the sugar syrup
• in a steady stream
• making sure it is clear of the beaters.
• Continue beating for about five minutes
• until the meringue is tepid.
• Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated.
• To serve
• cut the sponges in half horizontally so that you have four thin layers of sponge.
• Place one piece of sponge onto the serving plate and spread over a third of the cherry jam
• then a third of the kirsch cream.
• Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream.
• Spread the chocolate topping over the gateau to cover completely.
• Decorate with the fresh cherries and chocolate sprinkles.