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Bel loved this cake, so even after she went to the US, I would bake the cakes in India, send them to her and she would add the filling. Pampered Brat!!!
Ingredients
For the Cake:
100 grams plain chocolate
100 grams butter
100 grams castor sugar
4 eggs
75 grams ground almonds
50 grams plain flour
50 grams cornflour
2 teaspoons baking powder
For the filling:
450 - 500 ml double cream
2 cans pitted and drained cherries
6 tablespoons Kirsch
12 glace cherries
chocolate caraque
Method
Grease three (7 inch diameter) pans and preheat the oven to moderate.
Melt and cool chocolate.
Cream butter sugar and eggs.
Beat in the almonds and the melted chocolate.
Sift together the flour, corn flour and the baking powder.
Fold in.
Pour into the sandwich tins and bake for approx 20 minutes. Leave to cool.
Then turn out onto a wire rack.
Whip cream till thick.
Add some icing sugar and beat again till the cream hold shape but not peaks.
Sprinkle each cake with Kirsch, and then cherries.
Sandwich the layers together with the cream.
Cover the sides and top with cream, and decorate with glace cherries and chocolate curls.
Refrigerate.
You can soak the cherries in Kirsch, for an even better flavour
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