Chocolate And Cherry Torte - torte

Method

• 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.