Preparation time 30 minutes,
Cooking time 40 minutes,
Oven temperature 180°C, 350°F, gas 4,
Total calories 4060
ingredients
makes 1 cake
3 eggs
75 g (3 oz) caster sugar
50 g (2 oz) plain flour
25 g (1 oz) cocoa powder
3 tablespoons kirsch
600 ml (1 pint) double or whipping cream
1 (390 g (13 3/4 oz) can blackberry pie filling
for the glace icing
225 g (8 oz) icing sugar, sifted
25 g (1 oz) cocoa powder
2 tablespoons water
chocolate curls to decorate
method
1. Line and grease a deep 18 cm (7 in) round cake tin.
2. Whisk the eggs and sugar until pale and thick. Fold in the flour and cocoa powder.
3. Pour the mixture into the tin and bake in a moderate oven for about 40 minutes. Cool on a wire rack.
4. Cut into three layers horizontally, and soak each layer with 1 tablespoon kirsch.
5. Whip the cream until thick. Sandwich the cake together with some of the cream and the pie filling. Pipe the remaining cream on to the side of the cake and a border on the top.
6. Mix the icing sugar, cocoa powder and water until smooth and pour over the top. Decorate with chocolate curls.
To make chocolate curls, spread melted chocolate on a level smooth surface and leave to set. Hold a knife at an angle of 45° and draw across chocolate to make curls.
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