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1
Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
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2
Preheat your oven to 180-190c (350-375f).
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3
Base:.
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4
Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
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5
Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
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6
Place this mixture in the prepared tin, smoothing it over gently and evenly.
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7
Bake in oven for 18-20 minutes of until firm to touch on top.
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8
The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
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9
Filling:.
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10
Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
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11
Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
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12
Whip the cream until it holds stiff peaks.
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13
Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
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14
Keep this cream chiled until ready to assemble the ckae.
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15
To assemble:.
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16
Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
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17
Keep chilled until serving time.
