‘I love the irresistible combination of chocolate, cherries and cream, so at Christmas, I have to make this Black Forest delight. It always goes down a treat!’
Hands-on time 30min. Cooking time about 50min. Makes 12 slices
• 125g butter, melted • 200g plain flour • 50g cornflour • 50g cocoa powder, plus extra to dust
• 2tsp espresso instant coffee powder • 1tsp baking powder • 4 large eggs, separated
• 300g golden caster sugar • 2 x300g jars morello cherries in syrup • 2tbsp kirsch
• 200ml double cream • 2tbsp icing sugar, sifted • Fresh cherries and chocolate scrolls, to decorate
1 Preheat oven to 180°C (160°C fan) mark 4. Brush a little of the melted butter over the base and sides of a 20.5cm round, 9cm deep cake tin. Line the base and sides of the tin with baking parchment.
2 Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together 3 times – this helps to add air and makes sure all the ingredients are well mixed.
3 Put the egg yolks, caster sugar and 100ml cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.
4 Add the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn’t lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches.
5 In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Carefully fold in the rest of the egg whites, making sure ther
