Preheat oven to 180°C. Rub butter/grease 2 x 20cm loose-bottomed cake tins and line the base with baking paper. Place egg yolks and sugar in a large bowl and mix using an electric hand mixer for 3–4 minutes, until pale and slightly thick. Use a large spoon to fold in the cocoa and chopped chocolate. Whisk egg whites (in a separate bowl) until stiff. Add 1 spoon of egg white to the chocolate mixture, and then carefully fold in the rest using a large metal spoon. Divide mix between 2 cake tins and bake for 18 minutes, until sponges are cooked in the middle. Leave cakes to cool in their tins, then slide a knife around the outside of each to release from the tins and place 1 cake on a serving plate.

Drain cherries, reserving the juice. Drizzle 4 tablespoons of cherry juice over the cake on the plate then evenly spread the jam on top. Softly whip the cream and spread half of it over the jam. Cut two-thirds of the cherries in half and place on the cream. Top with the second cake and spread the rest of the cream on top. Place whole cherries around cake edge and scatter grated chocolate over the top.

Photography by Kirsty Semaan