10 eggs, seperated 2 cups flour 1/2 cup cocoa powder 3 tsp baking powder 1 can cherries, about 250g 1/2 cup chocolate chips, dark 1 cup sugar 1/2 cup cocoa powder 1 tsp vanilla 1/2 kg whipped cream 1/2 cup nuts, toasted and chopped

Preheat oven over 190C. Grease and flour a 26 cm baking pan. In a plastic bowl sift flour, baking powder and cocoa. - Using an electric beater, beat egg yolks hardly for 30 seconds. Add sugar and vanilla and continue beating until mixture turns white. - Add flour mix to egg yolks and mix gently using a wooden spoon until well mixed. - Using electric beater, beat egg whites until stiff then add to batter. Continue mixing gently and slowly using the wooden spoon. - Pour batter into pan and bake for 30 –35 minutes or until a knife comes out clean when inserted in the middle of cake. - Remove from oven and leave to cool. Invert on a round platter. Cut cake crosswise into three equal parts and put each part on a platter. - Drain cherries and preserve juice. Pour 1/3 quantity of juice over one cake then spread 1 cup whipped cream on top of it. Spread 1/2 quantity of cherries and ½ quantity of nuts. - Repeat the same above step then top with last cake. Cover top and sides of cake with whipped cream and decorate with whipped cream flowers and cherries then sprinkle shredded chocolate on the surface.