1 Recipe Eggless chocolate
-sponge cake
1/2 cn Canned cherries and syrup
1 c Fresh whipped cream
3 tb Powdered sugar
4 tb Grated dark or plain
-chocolate; (and chilled)
1/2 ts Vanilla essence
To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not
overbeat. It should form soft peaks. Fold in the sugar and essence.
Mix gently. Put some icing in a icing gun leave the rest in the bowl.
Keep both in the refrigerator.
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.
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.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)
Yields
1 servings