BLACK FOREST CHERRY TORTE

Preparation Method :

• Closely line the base and sides of a straight-sided deep soufflé dish with clingfilm.
• Melt the chocolate in a small bowl on Defrost for 4 minutes, stirring twice. Sift the flour, cocoa and bicarbonate of soda directly into a food processor bowl.
• Add the melted chocolate with all the remaining ingredients and process until the ingredients are well combined and the mixture resembles a thick batter.
• Spoon into the prepared dish and cover loosely with kitchen paper.
• Cook until the cake has risen to the rim of the dish and the top is covered with small, broken bubbles and looks fairly dry.
• If any sticky patches remain, cook on Full for a further 30 seconds.
• Allow to stand in the microwave for 10 - 15 minutes, then leave to cool until just warm.
• Carefully lift out of dish by holding the clingfilm and transfer to a wire rack to cool completely.
• Cut the cake horizontally into three layers and moisten each with cherry liqueur. Sandwich together with cherry jam or cherry fruit filling.
• Beat 250 ml double or whipping cream until thick. Spread over the top and sides of the cake.
• Press the grated chocolate against the sides, then decorate the top with halved glace cherries.