125g castor sugar
4 medium eggs
125g dark chocolate, melted and cooled
100g self-raising flour
½tsp baking powder
50g ground almonds
2 x 425g cans GOLDCREST Cherries in Syrup
8tbsp cherry brandy
4tbsp icing sugar
2tbsp amaretto (optional)
50g dark chocolate, chilled and grated
- Heat the oven to 180°C. Grease and line a 20 cm spring-clip cake tin.
- Whisk together the sugar and eggs until light. Add the melted chocolate, then fold in the flour, baking powder, cocoa and almonds. Spoon into the tin and bake for 25 to 30 min. Remove from the oven and leave to cool on a wire rack.
- Drain the cherry syrup into a pan and reduce to about 3tbsp. Put the cherries onto kitchen paper to dry. Mix the reduced syrup with 4tbsp of the cherry brandy. Slice the cake into three horizontal layers and drizzle each layer with the syrup.
- Whip the cream into peaks and add the icing sugar, the rest of the cherry brandy and amaretto, if using. Layer with the cream and cherries, saving some for the top and sides. Cover with grated chocolate.