Step #1
METHOD - (MAKES 1): Reserve 8 cherries from the Cherry Pie Filling for decoration before mixing together all the ingredients listed above for the "Cake" to make a batter.
Step #2
Pour this into a large 22.5cm (9 inch) well greased savarin or bundt tin.
Step #3
Bake in the oven at 180°C (360°F) gas mark 4 for approximately 35 - 40 minutes. Remove from the tin onto a cooling wire.
Step #4
When completely cold, place the cake onto a serving dish and spoon over the kirsch liqueur (if desired), allowing it to soak in.
Step #5
Lightly whip the double cream (decoration), reserving a little for the rosettes. Use the remainder to coat the cake all over.
Step #6
Sprinkle over with Chocolate Shavings (decoration), pipe 8 rosettes of cream, topping each with a cherry.
