Cherry and chocolate gateau
Layers of chocolate sponge sandwiched with cherry jam and kirsch cream, topped with rich chocolate meringue frosting.
Equipment: You will need a sugar thermometer for this recipe.
For the sponge
- 5 free-range eggs
- 150g/5½oz caster sugar
- 25g/1oz butter, melted, plus extra for greasing the tins
- 115g/4oz plain flour
- 40g/1½oz cocoa powder, sifted