Cooking time :  1/2 hour

Serves 6

Ingredients:
1 Recipe Egg less chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence
To make Cream icing

Method:

1-Beat the cream over a tray of icecubes with a hand beater. 
2-Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. 
3-Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator. 
4-Slice the cake into 2 horizontal halves. 
5-Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes. 
6-Spread the cream icing on lower half. Transfer to a cake plate. 
7-Place the cherries on the cream. Save a few for topping.
8-Place the other half on top. With icing gun decorate top edging. 
9-Spread the chocolate flakes all over and decorate with cherries.