Black Forest

Sponge Mixture:
Serves 6:
3 Large Eggs
75g Castor Sugar
50g Plain Flour
1 tablespoon Cocoa Powder
1 tablespoon Oil

To Finish:
1 can black cherries
3 tablespoons Kirsch
300ml Double Cream, whipped
Chocolate Curls-Shave thin layers from a block of chocolate, using a potato peeler.

1) Place the eggs and sugar in a bowl and whisk over a pan of simmering water until thick and mousse-like.
2) Sift the flour with the cocoa and fold in, then fold in the oil.
3) Turn into a lined and greased 20cm-8 inch round cake tin. Bake in a preheated moderately hot oven, 190°C for 30 minutes to 35 minutes. Cool on a wire rack.
4) Drain the cherries.
5) Slice the cake in half horizontally and sprinkle both layers aith Kirsch.
6) Place one layer on a plate, and sandwich the layers with some whipped .cream
7) Spread the cherries in the cetre and top with another layer.
8) Spread the remaining whipped cream over the top and sides of the cake.
9) Lightly press the chocolate curls into the cream around the edge of the cake.
10) Pipe cream rosettes around the top, lay the chocolate curls over the top of the cake, decorate with cherries.
11) Dust lightly with confectioners' sugar. Transfer to a serving plate. Serve.