Chocolat Miner’s Cake

Ingredients

Sugar 1 cup

Eggs 4

SR Flour ½ cup

Cocoa powder ½ cup

Dark cooking chocolate 300g

Cream 1 cup

Pitted cherries 2 cups (600g jar)

(save some juice)

Method

Add æ cup sugar and 4 eggs to a mixing bowl and beat until nice and creamy (approx 5 mins).  Fold in ½ cup SR flour and 1/3 cup cocoa.  Pour into a greased cake tin and cook for 30-40 mins at 190 deg.  Meanwhile, melt 300 g cooking chocolate with ½ cup cream in the microwave on high for 1 min (or until softened.)  In a separate bowl, whip ½ cup cream with 1 tbsp sugar until peaks form.  Fold in 1 tbsp cocoa and 1 cup drained pitted cherries.  Allow cake to cool and then cut in half to make 2 layers.  Place bottom layer on to a serving plate and pour over 2 tbsp of juice saved from the cherries.  Spread cocoa/cherry mixture evenly over the cake base and then replace the top layer.  Using a spatula, spread chocolate/cream mixture smoothly over the top of the cake, allowing some mixture to fall over the sides.  Smooth over evenly and use the remaining cherries for decoration.