Ingredients: enough for four to six people
(prepare on the day it is to be eaten)
8 oz / 200g gluten-free chocolate cake, see recipe page 160
6 fl oz / 170ml kirsch
15 oz / 425g canned black cherries
5 oz / 150g black cherry jelly packet
For the custard
1 oz / 25g cornflour
1 - 2 oz / 25 - 50g sugar to taste
¾ pint / 425ml milk
2 tbsp cocoa powder
For the topping
½ pint / 280ml fresh whipping cream
1 oz / 25g grated plain chocolate (not cooking chocolate)
Cut the chocolate sponge cake into one inch or 2 cm cubes and place in a glass bowl.
Pour the kirsch over the cake.
Drain the cherry juice and keep separately.
Keep a few cherries to decorate the top and place the remaining cherries over the cake.
Make up the jelly using the cherry juice and added water, according to the instructions on the packet.
Pour the liquid jelly (at the point of setting ) over the cake and cherries and leave to set.
To make the custard:
Mix the cornflour, sugar and cocoa powder with a little cold milk into a smooth paste, then add the remaining milk and mix well.
Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.
Pour the custard over the set base and leave to cool.
When cool cover with whipped cream and grated chocolate and place the remaining cherries on top.
Keep refrigerated until it is served.
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