Black forest gateau

Chef: Sunsweet

Prep: 30 mins

Cook: 50 mins

An excellent retro classic, this is such a luxurious cake and perfect for a special occasion or when entertaining.

125g butter, melted

200g plain flour

50g corn flour

50g cocoa powder, plus extra for dusting

2 tsp espresso instant coffee powder

1 tsp baking powder

4 large eggs, separated

300g) golden caster sugar

2x 225g cocktail cherries, maraschino

2 tbsp cherry brandy

200ml double cream

2 tbsp icing sugar, sifted

Fresh cherries and chocolate scrolls to decorate

Chocolate sprinkles to decorate

Preheat the oven to 180°C / 350°F / Gas mark 4.

Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin.

Line the base and sides of the tin with baking paper.

Sift the flour, corn flour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed.

Put the egg yolks, sugar and 100ml cold water into a food mixer and whisk for 8 minutes until the mixture leaves a trail for approximately 3 seconds.

Add the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches.

In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen.

Carefully fold in the rest of the egg whites, making sure there are no white blobs left.

Pour into the prepared tin and bake in the oven for 45-50 minutes or until a skewer comes out clean when inserted.

Leave the gâteau in the tin for 10 minutes, then turn out on to a wire rack to cool.

When the cake is cold, trim the top to make a flat surface.

Turn over so the top becomes the base.

Carefully cut into three horizontally, with a long serrated bread knife.

Drain the cherries, reserving 250ml of the syrup.

Put the syrup into a pan and simmer to reduce by half.

Stir in the brandy.

Brush the hot syrup on to each layer of the cake - including the top - using all the liquid.

Lightly whip the cream with the icing sugar.