Chocolate and Cherry Torte

Ingredients

• 3 eggs
• 75g (3oz) caster sugar
• 50g (2oz) plain sponge flour
• 25g (1oz) Valrhona cocoa powder
• 1 sachet Birds sugar free dream topping
• 150ml (1/4 pint) skimmed milk
• 1 x 242g (9oz) can, black cherries, pitted

Cooking Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Line a non-stick swiss roll tin with parchment paper.
2. Using an electric mixer, whisk together the eggs and sugar for several minutes until thick, creamy and pale. Sift in the flour and cocoa and fold in with a metal spoon. Add to the prepared tin.
3. Bake in the centre of the oven for 20 minutes until firm to the touch. Remove and allow to cool. When cool, cut the sponge into three lengthways.
4. Make up the dream topping with the milk, according to the packet instructions. Place 1 piece of sponge on a platter, spread with some cream mixture and scatter with some cherries.
5. Place the second piece of sponge on top and spread with most of the remaining cream mixture.
6. Top with the last sponge and decorate with the remaining cherries and a dusting of cocoa powder.

Tips

Make the cake a day in advance of serving, as this will make it much easier to slice.