Ingredients : For black forest : 450 gms cherries 1 tbsp red jam 300 gms fresh cream 4 to 5 tbsp powdered suagr 1 recipe shortcrust pastry (using 55 gms plain flour and 25 gms cold butter) 2 tbsp rum or brandy or kirsch For egg fatless chocolate sponge mixture : 3 large eggs 85 gms plain flour 85 to 115 gms fine tea sugar For decoration : Grated chocolate How to make Black Forest For egg fatless chocolate sponge mixture : Sieve the flour.Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm. x 100 mm. (9"x 4") or 150 mm. (6") diameter tin for the small cake. Beat the eggs and sugar properly until it becomes thick and double in quantity. Fold in the well-sieved flour carefully and gently with a metal spoon. Pour the mixture into the prepared baking tin. Bake in a hot oven at 400ºF. for at least 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. Remove from the oven and keep for 1 minute. For black forest : Stone the cherries. Keep aside 3 tbsp of the syrup and put the rum to it. Bake the sponge mixture in a well-greased and dusted 175 mm. (7") diameter tin. Cool the cake and trim from the top and bottom. Cut the cake into 2 horizontally. Sprinkle the syrup over the cake parts. Soak for at least 10 minutes. Roll out the shortcrust pastry dough to 175 mm. (7") diameter. Bake in a hot oven at 450ºF for 10 minutes. Allow the pastry to cool. Spread a thin layer of jam over the pastry. Keep one part of the cake over the pastry. Beat the cream with the sugar until it becomes very thick. Spread a little cream over the cake Place the cherries on top and spread a thick layer of cream over the cherries. Keep to chill in the freezer compartment of a refrigerator for 10 to 15 minutes. Keep the other cake part on top and spread the remaining cream. Decorate with grated chocolate and cherries. Allow the cake to chill. Ready to serve cold.