I saw a request for fresh cherry recipes, and decided to post this. I've made it a few times, once using drained tinned cherries and it was still great. The recipe might look involved, but it's not-it's simple. Prep time doesn't include chilling. *please note there are 4 teaspoons to every Australian tablespoon. It's not hard to work out, but it is important to remember :-)
Provided by JustJanS
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
- Preheat your oven to 180-190c (350-375f).
- Base:.
- Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
- Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
- Place this mixture in the prepared tin, smoothing it over gently and evenly.
- Bake in oven for 18-20 minutes of until firm to touch on top.
- The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
- Filling:.
- Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
- Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
- Whip the cream until it holds stiff peaks.
- Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
- Keep this cream chiled until ready to assemble the ckae.
- To assemble:.
- Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
- Keep chilled until serving time.
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