Black Forest Gateau

Beat the eggs and sugar together until very pale and very thick and the beater leaves a trail when lifted. Sift the flour and cocoa together twice and fold into the egg mixture. Pour into a greased and lined 23cm/9" round deep cake tin. Bake in a preheated moderately hot oven (190C/375F/GM5) for about 30 mins or until firm to the touch. Cool on a wire rack. When the cake is cold cut it into three layers. Drain the cherries, reserving the can syrup. Mix 1/2 pint of the syrup (adding water if necessary) with the arrowroot in a saucepan and bring to the boil, stirring. Simmer until thickened and clear. Halve the cherries, remove the stones (pits) and add them to the pan, reserving a few for decoration. Cool. Whip the cream until thick. Place the bottom cake layer on a serving plate and spread with half the cherry mixture and another layer of cream. Cover with the second cake layer. Sprinkly with the kirsch or brandy, then spread over the remaining cherry mixture and another layer of cream. Put the top layer of the cake carefully on the cream. Reserving a little cream for decoration, spread the remainder over the top and sides of the cake. Make a decorative pattern on the top. Flake or grate the chocolate and press most of it onto the sides of the cake. Pipe the reserved cream in whirls on top of the cake and decorate with the remaining chocolate and reserved cherries. Leave the cake for 2-3 hours before serving. (Serves 8-10)