Black Forest Cake – Deserts

Ingredients

Egg less chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence

Cooking Instructions

1. Beat the cream over a tray of ice cubes with a hand beater. Do not over beat. It should form soft peaks. Fold in the sugar and essence. Mix gently.

2. Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.

3. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

4. Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.

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