Ingredients
- 4 oz plain flour
- 2 oz butter for the base
- 1 oz hazelnuts, finely ground
- 9 oz icing sugar
- beaten egg to mix
- 2 level tablespoons black cherry jam
- 5 oz self-raising flour
- 1 oz cocoa powder
- 6 oz butter
- 6 oz brown sugar
- 1 teaspoon vanilla essence
- 3 eggs
- 1 can black cherries (1lb)
- 3 tablespoons brandy
- 1/2 pint cream
- 1 level tablespoon caster sugar
- 2 teaspoons very strong black coffee
- 1 level tablespoon cocoa powder
- 2 tablespoons boiling water
- 4 oz butter
- 2-3 oz grated plain chocolate
- glace cherries, tossed in caster sugar
- walnut halves
Directions
- Pre-heat oven to 450 F
- to make the base, sift flour into bowl. Rub in butter finely. Add hazelnuts and 1 oz icing sugar.
- Mix to stiff paste with egg. Wrap in foil and refrigerate for 15 minutes.
- Turn out onto floured surface and roll into 8 inch round base. Transfer to baking tray and bake in center of oven for approx 15 minutes or until golden brown.
- Remove from oven and transfer to wire cooling rack. Spread with jam when cold. reduce oven to moderate temperature of 350 F.
- To make cakes brush two 8 inch baking tins with melted butter and line with greaseproof paper.
- Sift together self raising flour and cocoa powder. Cream butter with brown sugar and essence until light and fluffy.
- Beat eggs, one at a time, adding a tablespoon of sieved dry ingredients with each.
- Fold in rest of dry ingredients with metal spoon then transfer to prepared tins.
- Bake in center of oven for 25-30 minutes or until firm and well-risen.
- Turn out onto wire cooling rack and remove greaseproof paper. Moisten cakes with two tablespoons syrup from can of cherries mixed with the brandy. Leave until completely cold.
- Halve cherries and remove pits. Drain thoroughly.
- Beat cream and sugar together until thick. divide into two portions and flavor one with coffee.
- Sandwich cake together with the plain portion of the whipped cream and the canned cherries.Place on top of jam covered base.
- To make chocolate butter cream, mix cocoa to a smooth paste with boiling water and leave until completely cold.
- Beat butter and remaining icing sugar to a light and fluffy cream. Gradually beat in cooled cocoa and vanilla essence.
- Cover top and sides of cake with butter cream and press grated chocolate against the sides.
- Pipe whirls of whipped coffee cream on top of cake then decorate with cherries and walnut halves.
- Chill lightly before serving.