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1
Beat eggs in a bowl, one at a time, until light and fluffy.
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2
Now in the same bowl, cream together the castor sugar and butter until light and fluffy.
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3
In another bowl, sift together the flour, salt and cocoa powder.
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4
Fold these sifted dry ingredients alternating with milk, a little at a time, into the egg-sugar mixture ensuring that it mixes well.
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5
Pour the prepared mixture into a greased(with butter) 2 litre decorative ring mould.
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6
Smoothen the surface(if a ring mould is not on hand you may use a 2.3 litre bowl and keep a straight-sided glass open end up in the middle of the bowl.
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7
Grease both and pour the mixture around the glass).
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8
Microwave at 100 % HIGH power level for 6-8 minutes.
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9
Allow it to stand for 10 minutes.
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10
Using a knife loosen the cake around the edges and turn out onto a cooling rack.
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11
Now, cut out the bottom quarter of the cake and keep aside.
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12
Scoop out the centre of the cake using a clean spoon.
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13
Transfer the cake to a freezer and let it freeze for an hour until firm.
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14
Now, grab hold of a bowl and put the ice cream in it.
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15
Microwave for 1 minute on LOW power level(30%).
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16
Add cherries to the microwaved ice cream and mix well.
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17
Fold this ice cream and cherries mixture into the scooped out portion of the cake in the centre.
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18
Add the bottom quarter of the cake that was kept aside and turn the cake over.
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19
Again, keep it in the freezer.
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20
Break the plain chocolate in a small bowl with your fingers.
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21
Microwave on MEDIUM power level for 4 minutes.
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22
Add syrup and cream to this and mix well.
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23
Spoon this mixture over the cake and freeze it.
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24
Garnish with whipped cream and cherries right before you serve the cake.
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25
Slice, serve and smile :).
