- 5 free-range eggs
- 150g/5½oz caster sugar
- 25g/1oz butter, melted, plus extra for greasing the tins
- 115g/4oz plain flour
- 40g/1½oz cocoa powder, sifted
- 400ml/14fl oz double cream
- 3 tbsp kirsch
- 2 tbsp icing sugar
- 200g/7oz cherry jam
- 250g/9oz caster sugar
- 5 free-range eggs, whites only
- squeeze lemon juice
- 150g/5½oz butter, softened
- 150g/5½oz dark chocolate, melted
- 8 fresh cherries, stalks on
- 4 tbsp chocolate sprinkles
- Preheat the oven to 180C/350F/Gas 4.
- Lightly grease and line the bases of two 23cm/9in cake tins.
- Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind.
- Sift in the flour and cocoa powder and fold in gently.
- Spoon the mixture into the two cake tins, dividing evenly, then tap to settle.
- Place the tins on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry.
- Remove from the oven and cool briefly before tipping out onto a rack to cool completely.
- For the filling, whip the cream to soft peaks and fold in the kirsch and icing sugar.
- For the topping, place the sugar with 125ml/4fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer, then remove the pan from the heat.
- Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form.
- With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters.
- Continue beating for about five minutes, until the meringue is tepid.
- Add the butter and continue to beat until it is all incorporated. Then beat in the chocolate and make sure it is all incorporated.
- To serve, cut the sponges in half horizontally so that you have four thin layers of sponge.
- Place one piece of sponge onto the serving plate and spread over a third of the cherry jam, then a third of the kirsch cream.
- Repeat with the other sponges and remaining jam and cream until you have a stack of four sponges with three layers of jam and cream.
- Spread the chocolate topping over the gateau to cover completely.
- Decorate with the fresh cherries and chocolate sprinkles.