Recipe: Black forest cake

Cheri, here's one for you, Angel

Black Forest Cake

preparation time: 45 minutes
Total cooking time: 15 minutes
Preheat oven to: 180*C ( 350*F )
Grease and line with baking paper, 2 shallow, 20cm ( 8") round sandwich tins.

Ingredients
1/3 cup plain flour (all-purpose)
1/3 cup self-raising flour
2 tablespoons cocoa powder
4 eggs, separated
1/2 cup caster sugar, (superfine)
1/4 cup Kirsch
1 1/2 cups cream, whipped
425g (13 1/2oz) can pitted cherries, well drained
125g (4 ozs) dark chocolate
Maraschino cherries on stalks, to decorate

Method
Sift flours and cocoa powder three times onto a piece of baking paper.
Place egg whites into a small, clean, dry mixing bowl.
Using electric beaters, beat until firm peaks form.
Add sugar gradually, beating conxtantly until sugar has dissolved and mixture is thick and glossy.
Add egg yolks and beat in for another 20 seconds.
Transfer mixture to a larger bowl.
Fold in flour/cocoa mixture quickly and lightly.
Spread the mixture evenly into prepared tins.
Bake for 15 minutes, or until cakes are springy to the touch.Leave cakes in the tins for 5 minutes before turning them out and onto wire racks to cool.
Cut a dome from the top of each and invert so that the base of each cake becomes its upper surface.
Brush the top of each cake liberally with the Kirsch.
Spread a quarter of the cream onto one cake, cover with cherries.
Place the other cake on top.
Using a flat-bladed knife,cover cake completely with the whipped cream.
Using a vegetable peeler, shave curls from the edge of chocolate block.
Press chocolate curls evenly and lightly onto cream around the side of cake.
Decorate top of cake with the maraschino cherries and extra sprinkling of chocolate curls.