Cherry cream cake

Grease a baking sheet of 20 cm in diameter, rivestitene the base with a sheet of wax paper and grease it with butter.

Beat the eggs and 125 g of sugar in a bowl until mixture is thick and fluffy, then add the flour slowly, mixing the cocoa and sieved.

Add gradually the oil, then transfer the mixture in pan, livellatene the surface and let it bake in the oven (190° c) for 30-35 minutes, so that it looks puffy and fluffy.

At this point, remove the cake from oven and remove from pan and on a metal grid.

Gently shake the sheet of wax paper and let cool.

Together in a pot the cherries, the rest of the sugar and the orange juice, cover the Pan and bring slowly to a boil, then given a mixed and let simmer gently for 4-5 minutes.

When done, drain the cherries and put them aside, collecting the juice in a saucepan.

Add the arrowroot, dissolved in a little water, then you resume boil, lower the heat to low and cook for 1 minute, or until the mixture will become clear.

Remove from heat, let cool, then add the cherries and kirsch's half and let cool.

Cut the cake in half horizontally and both sides soaked with Kirsch.

Place the base plate on a serving dish, cover with half of the whipped cream, spread over this half of the mixture of cherries and finish with the second disc.

Spread a thin layer of cream on the edges of the cake and cover with chocolate flakes.

Place the rest of the cream in a pocket of fabric with a star nozzle and decorate the edge of the cake, then filled the central space with the other half of the mixture of cherries.

Let cool in the refrigerator for a couple of hours before serving.