Black Forest Cake

For the cake

Grease and flour three 20cm-diameter tart pans and reserve

Melt the butter in a small pan and let it cool

Beat the eggs, vanilla, and sugar in a bowl for 10 minutes at high speed until the mixture is smooth and creamy

Mix in the flour and chocolate powder and gradually add them to the cream, beating gently with a spatula

Finally, add the melted butter, 2 tablespoons at a time, and mix carefully so that it incorporates into the batter

Distribute the batter among the three tart pans and bake in a moderate oven (180°C) preheated for 15-20 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven, let cool for 5 minutes, and then carefully turn them onto paper-lined plates

For the syrup

Combine the sugar and water in a small pan and heat over low heat, stirring occasionally, until the sugar dissolves

Let it simmer for 5 minutes

Remove from heat and, when the syrup is lukewarm, add the brandy and mix well. Reserve

For the filling and topping

Beat the heavy cream until it forms soft peaks

Add the confectioner's sugar gradually and beat until stiff peaks form

Add the brandy gradually and mix delicately. Reserve

To assemble the cake

Place one layer of cake on a serving plate

Douse with 1/3 of the syrup

On top, spread a layer of whipped cream and cover it with half of the chopped cherries, leaving a 1cm border around the edges

Lay another layer of cake on top and repeat the process

For the final layer, use the remaining whipped cream to cover the entire cake

Decorate the sides of the cake with chocolate shavings

On top, pipe the reserved whipped cream through a confectioner's bag with a decorative tip and decorate the top of the cake

Place whole cherries decoratively on top

Refrigerate until serving time and serve in 12 portions.