A classic dessert!


  • for the sponge:
  • 6 large eggs
  • 6 oz caster sugar
  • pinch of salt
  • 3.5 oz plain flour
  • 1.5 oz cornflour
  • 1 oz cocoa powder
  • 2 oz unsalted butter (melted)
  • ingredients
  • for the filling:
  • 2 tins of cherries
  • 240 ml kirch
  • 1 oz cornflour
  • 4 oz granulated sugar
  • 6 floz water
  • 6 oz caster sugar
  • 1.5 pint double cream
  • 8 oz dark chocolate (70%, grated)


  • Method for sponge:
  • Grease and line 2x10 inch round cake tins.
  • Place the eggs, sugar and salt in a large mixing bowl. Whip over a sauce pan of simmering water. Until the mixture is thick and pale.
  • Remove from the heat and continue whisking until the mixture is light and fluffy.
  • Sieve together the cornflour, plainflour,and cocoa. Fold into the egg mixture. Then gently fold in the melted butter.
  • Divide the mixture between the two cake tins.
  • Bake in a preheated oven at 200°C for 15 minutes.Place a toothpick in the middle of the cake to check it is fully cooked.
  • Remove from the oven and allow to cool completely in the tins on a wire rack.
  • Method for filling and cake :
  • Place sugar and water in a small saucepan and bring to the boil then simmer for 5 mins. Allow to cool. Stir in half of the kirsch to make a syrup.
  • Stain the cherries and add the remaining kirsch to them. Macerate for a few hours then strain.
  • Put the cherry juice, kirsch and sugar in a small saucepan and slowly bring to the boil.
  • Mix the cornflour with enough water to make a paste. Add to the cherry mixture. Stirring continuously for one minute. Mix in cherries.
  • Whip the cream.
  • Remove the sponge from the tins then cut them in half. Brush a little of the kirsch syrup over the sponge, then spread a layer of cream then a layer of cherry filling on top. Repeat this twice more.
  • Finish by spreading remaining cream on top and around the sides of the cake. Then sprinkle the whole cake with grated chocolate or chocolate craque.

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