This was one of the first dinner party desserts I have ever made and I was worried how it would turn out!
However, it was lovely and both looked and tasted absolutely delicious !!
Break chocolate and melt in basin over hot (not boiling) water. Separate eggs. Sift together flour and salt Soak 8 cherries in a separate bowl with kirsch.
Cream butter and sugar until light and fluffy. Add melted chocolate and egg yolks and beat well. Whisk egg whites stiffly. First fold flour into mixture then egg whites.
Put into a 7 inch (17.5cm) greased and lined tin Bake (325 deg F,170 deg C, Gas 3), for about 55 - 60 mins.
Cool cake in tin, then turn out. Whip cream, split cake in two spread with black cherry jam and 1/3 of the cream. Sandwich cake together spread a second 1/3 of the cream smoothly over the top. Fill remaining cream into an icing bag and pipe 8 rosettes on top of cake.
Grate block of chocolate using a cheese grater to make chocolate curls and arrange on top of cake. Take 8 cherries (soaked in kirsch) and arrange onto each piped rosette drizzle cake with remaining kirsch.
Torte can be made and frozen ahead of time by open freezing until solid then pack in container. Use within 3 months. To defrost thaw overnight in fridge, then top with grated chocolate and cherries.
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