Black Forest Cake

Beat eggs and sugar until very thick and pale (at least 10 minutes). Gently fold in flour, cocoa powder, and baking powder.

Pour into a greased 26cm (10-inch) springform pan and bake at 180°C (350°F) for about 30 minutes until a skewer comes out clean.

Cool completely, then slice horizontally into 3 equal layers using a long serrated knife.

Drain cherries and reserve the syrup. Mix the cherry syrup with kirsch.

Brush each cake layer with the kirsch mixture. Whip the cream to stiff peaks.

Layer: bottom sponge, whipped cream, cherries, middle sponge, cream, cherries, top sponge. Cover entire cake with remaining cream.

Decorate with chocolate shavings and remaining cherries. Refrigerate for at least 2 hours before serving.