Black Forest Gateau

Preheat the oven to 400°F and line a 30 cm × 22 cm Swiss-roll tin with baking paper or lightly butter it.

Crack the eggs into a bowl, add the 120 g caster sugar, and whisk for 5 minutes until the mixture is light and airy.

Sift the self-raising flour and cocoa powder into the bowl and gently fold them in, preserving as much air as possible.

Pour the batter into the prepared tin and bake for 10 minutes, until golden and the sponge springs back when pressed.

Turn the baked sponge onto a board, cut it into four equal squares, and let them cool completely.

Whip the double cream with the 2 tbsp icing sugar until stiff peaks form.

If using, drizzle a shot of cherry brandy over the sponge squares.

Spread a thin layer of cherry jam on three of the four sponge squares.

Spoon whipped cream onto the jam and spread it thinly to the edges of each layer.

Grate a little dark chocolate over each cream‑topped layer.

Stack the four sponge squares, finishing with the untouched square on top.

Pipe a final dollop of whipped cream on the top, garnish with a few glace cherries, and dust with icing sugar.