Name: Black Forest Bombe
Yield: Serves 12
Ingredients: 130 g light muscovado sugar; ¼ tsp salt; 275 ml double cream; 425 g can of morello cherries, dried well; reserve the syrup; 1 tbsp Kirsch; 4 eggs, separated; 400 ml double cream; 200 g 70% cocoa solids chocolate; 50 g ground almonds; 125 g unsalted butter, plus more for the tins; 1 tsp baking powder; 50 g plain flour; a handful to 2 punnets of fresh cherries, to taste; 2 tbsp golden caster sugar; 2 tbsp Kirsch

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Chocolate, cherries and cream are a perfect combination and, if you use the very best ingredients, you will produce a delicious cake. If you don’t wish to make the bombe, simply keep the two 20cm chocolate cakes as they are, split each in two and layer with cream and cherries.

Ingredients

For the Cake

125 g unsalted butter, plus more for the tins
50 g plain flour
1

Method

To Bake

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Lightly butter two 20cm round tins and line the bases with baking parchment. Sift together the flour and baking powder, then stir in the almonds. Set a large bowl over a