Instructions

1. For the chocolate sponge:

2. Preheat the oven to 170°C.
3. Cream the butter and sugar until light and fluffy.
4. Slowly add the eggs, then fold in the sifted flour and cocoa powder.
5. Pour into a greased cake tin and bake for 20–30 minutes, or until a skewer put into the cake comes out clean.
6. Take the cake out and turn onto a wire rack to cool.
7. When cooled, slice the cake twice horizontally so you have three thin cakes. Using a pastry cutter, cut out 12 rings (three sponge rings for each gateaux).

8. For the filling:

9. Make a stock syrup by boiling together the sugar, water and kirsch.
10. When the sugar has dissolved, add the cherries and bring back to the boil.
11. Take off the heat and allow the cherries to cool.
12. Whip the cream to soft peaks with the vanilla seeds and icing sugar to taste.
13. Grate the chocolate on the fine side of a grater.