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This recipe is classed as intermediate

Rating 3.42 / 5 (159 votes)

Prep time:
50 min
Cook time:
55 min
Serves:
10-12

A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration

Method

1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line a 30cm diameter deep cake tin. Line a baking tray with cling film.

2. Break the eggs into a mixing bowl, add the sugar and beat well for about 5 minutes until very light and fluffy.

3. Carefully fold in the sifted flour and the cocoa powder.

4. Pour the mixture into the prepared tin. Bake for 40-45 minutes until springy and a skewer inserted in the centre comes out clean.

5. Turn out onto a wire rack and leave to cool.

6. Drain the cans of cherries in a sieve set over a saucepan. Put the cherries in a bowl. Heat the juice until it comes to the boil.

7. While the juice is heating, put the cornflour in a small bowl and mix with a little water to slacken to a paste. Whisk the paste into the juice when it boils. Strain through a sieve onto the cherries.

8. To make the chocolate shards, mix the Demerara sugar with the peppermint essence. Melt the chocolate and mix with sugar and essence mixture.

9. Using a palette knife, spread the mixture thinly onto the cling film-lined baking try. Put in the fridge to set.

10. Cut the sponge in half horizontally, using a serrated knife.

11. Sandwich the halves together with the whipped cream and half the cherries.

12. Break the chilled chocolate into large shard-like pieces and arrange around the edge of the cake.

13. Arrange the rest of the cherries on top.

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Latest Comment

 

Hi Elizabeth, James martin suggests arranging the shards around the cake. If you press them against the filling they should stick and be held in place. If you find they are not sticking as you would like you could make a small amount of this chocolate ganache: [link]

Tom_Good_Food Tom_Good_Food  Posted 05 Nov 2012 1:58 PM
 

How do you hold the chocolate shards on?

ElizabethT65130 ElizabethT65130  Posted 02 Nov 2012 5:53 PM
 

looked very impressive but it really needs a little either a little more sugar in the cake or make the cream with a little vanilla extract and add icing sugar to sweeten to taste

AnnH93650 AnnH93650  Posted 27 Mar 2012 12:01 PM
 

looked very impressive but it really needs a little either a little more sugar in the cake or make the cream with a little vanilla extract and add icing sugar to sweeten to taste

AnnH93650 AnnH93650 Posted 27 Mar 2012 12:01 PM
 

looked very impressive but it really needs a little either a little more sugar in the cake or make the cream with a little vanilla extract and add icing sugar to sweeten to taste

AnnH93650 AnnH93650 Posted 27 Mar 2012 12:01 PM
 

looked very impressive but it really needs a little either a little more sugar in the cake or make the cream with a little vanilla extract and add icing sugar to sweeten to taste

AnnH93650 AnnH93650 Posted 27 Mar 2012 12:01 PM
 

looked very impressive, I followed the topping recipe and then piled some fresh black cherries, stalks on in the centre. The ingredients are for a large cake, I did 2/3 in a 9 inch tin and only cooked for 30 mins

JoM9569 JoM9569 Posted 15 Aug 2011 8:22 AM
 

Hi David, the recipe states that only the baking tray should be lined with cling film (for the chocolate shards). The cake tin is just greased and lined with baking parchment.

Charlotte - Good Food Charlotte - Good Food Posted 10 Aug 2011 4:29 PM
 

do you really mean to line the cake tin with 'cling film ' before baking....surely some mistake!!

DAVIDH33296 DAVIDH33296 Posted 07 Aug 2011 9:42 PM
 

OOOhHH!!! No No!!! this is all but nothink german !!!
Please, dont write recipes if you not competent.
Gunter

GunterS68036 GunterS68036 Posted 09 Apr 2011 11:54 AM
 

anyone any ideas on what to use instead of Kirsch... i cant get hold of it anywhere at the mo...

helenO10089 helenO10089 Posted 15 Feb 2011 11:54 AM
 

This was really easy to make & was delicious. It was bigger than I anticipated so because it had been baked in a square tin I have 1/2 in the freezer. The chocolate is good.

romarin romarin Posted 12 Jan 2011 4:01 PM
 

This is very good and tastes delicious........yummy!

MayL76450 MayL76450 Posted 11 Nov 2010 4:11 AM
 

These one is really good and easy to make....I love it much

MayL76450 MayL76450 Posted 11 Nov 2010 4:01 AM
 

Hi EllenM26955, you should be able to get Kirsch in all major supermarkets or large off licences. If you can;t find it you could replace it with cherry brandy. ClaireS35998, you can make it without kirsch if you like. It will not have such a 'boozy' flavour, but it will still be very tasty. Alternatively, you could replace the kirsch with another spirit if you prefer.

Celia Good Food Celia Good Food Posted 27 Aug 2010 10:46 AM
 

anyone know hwere i can buy kirsch?

EllenM26955 EllenM26955 Posted 19 Aug 2010 1:06 PM
 

im am thinking about making this cake, however i only have sweetened cocoa powder would this do instead, also could i omit the kirsh??

CES1981 CES1981 Posted 30 Mar 2010 9:00 PM
 

oh my god, i made this for my husbands birthday and it was absolutely gorgeous!! easily enough for 14 people, it is so rich. Im going to attempt to make individual ones to have instead of christmas pud. love it! the most difficult part was making the chocolate shards, but even that wasnt too bad. carmel, you probably need to put more cherries in the middle before you sandwich the 2 cakes together. the kirsch is to sprinkle over the sponges once you have cut the sponge in two. it will soak in, so dont go overboard with it. you could also add a small amount to the juice from the cherries, then pour back over the cherries. it really brings out the flavour.

jeannie16 jeannie16 Posted 29 Nov 2009 2:34 PM
 

There is something not quite right with this!! There was lots and lots and lots of cherries left.

carmelB33233 carmelB33233 Posted 19 Jul 2009 8:04 PM
 

What's the kirsch for?

carmelB33233 carmelB33233 Posted 19 Jul 2009 8:15 AM