No Bake Black Forrest Gateau

1.Pre heat oven 350 degrees

2.Seperate the eggs

3.Put Whites in a clean greaseproof bowl

4.Put Yolks in a seperate bowl

5.Add Caster Sugar to the Yolks and whisk until they just begin to go pale and thicken ( be careful not to let them thicken too much)

6.Fold in the sieved cocoa powder

7.With a clean whisk beat the egg whites untill stiff but not too dry

8.Stir a heaped Tbs of the egg whites into the cocoa mixture to loosen it up a little

9.Using a mettal spoon carefully and gently fold in the rest of the egg whites trying not to loose any of the air

10.Divide the mixture equally between the 2 cake tins.

11.Bake for 15-20 mins in the center of the oven.

12.They wont appear cooked exactly just set and slightly puffy.

13.When taken out of the oven they will shrink , (this is normal).

14.L4eave the cakes to cool in the tins, but turn them out while they are still slightly warm and remove the geaseproof paper.

15.Whip the cream with the extra Tbs of Caster sugar until it is fluffy and spreadable.

16.Empty the Tin of Cherries into a sieve over a bowl ( Keep the Juice)

17.Combine 2 Tbs of the Juice with the Kirsch or Rum

18.Sprinkle the juice mixture over the cherries and cake layers

19.Using a Palate Knife spread about 1/3rd of the cream over one layer of cake

20.Slice and depip the cherries ( leave about 12 whole for the top decoration)

21.Arrange the sliced cherries over the cream on cake 1

22.Place 2nd layer on top and cover entire cake with the remaining cream mixture

23.Finish off by aranging the 12 whole cheries on the top round the edge

24.Grate the chocolate all over