For the chocolate sponge 4 eggs
25g cocoa powder
25g melted butter at room temperature
For the cherry compote 1 tin of black cherries in juice
1 strip of orange zest
1 tbs caster sugar
2 tbs kirsch
2 tbs cornflour
For the soaking syrup 100ml water
2 tbs kirsch, or to your taste
For the cream 300ml whipping cream
30g caster sugar
The seeds scraped from 1/2 vanilla pod
METHOD For the chocolate sponge, heat the oven to 175°C and line a 15cm cake tin with baking parchment. Whisk the eggs and sugar until they form a thick sabayon. Sift the cocoa powder and flour together. Fold the flour into the sabayon, adding the butter when halfway through the process. Continue mixing until the mixture is smooth.
Pour the batter into a lined tin and bake for about 20 minutes or until a skewer comes out clean when inserted into the centre.
Cool the cake on a rack. When cool, cut the cake into chunky cubes and reserve.
For the cherry compote, place the cornflour in a small bowl and add three tablespoons of the cherry juice and mix into a paste.
Heat the rest of the cherry juice with the sugar and the orange zest. When boiling, whisk in the cornflour solution off the heat then return to the boil for a minute or so until thickened.
Stir in the cherries then pour the whole mixture into a bowl. Add the kirsch and leave to cool.
For the cream, whip the cream with the sugar and vanilla seeds to form soft peaks. Reserve in the fridge.
For the soaking syrup, bring the sugar and water to the boil and remove from the heat once the sugar is dissolved. When cooled, add the kirsch to taste.
To assemble and finish, place a layer of chocolate sponge cubes in the bottom of four glasses (or a large bowl). Spoon over a little kirsch syrup to moisten the sponge then top with a layer of cherry compote.
Finally, spoon the cream on top. If you wish. Shave some chocolate from a bar using a potato peeler and sprinkle on top of the cream.
Taken from Simpsons the cook book by Andreas Antona