Method

1. Preheat oven to 200°C/400°F/Gas Mark 6
2. Whisk the eggs and sugar together until stiff 
3. Mix flour, cocoa powder and baking powder together 
4. Sieve and fold into eggs mixture, pour onto a baking tray lined with baking paper
5. Spread the mixture out and cook for 12-15 minutes at 200°C/400°F/Gas Mark 6
6. Mix arrowroot with a small amount of cool cherry liquid and add to pan with 150ml of the cherry liquid and whole cherries and bring to boil (check consistency and repeat if desired)
7. Whisk all the cream ingredients together until thick and put into piping bag, store in fridge (use a star nozzle for extra decoration)
8. When the sponge is cooked and cooled cut out the size you want, brush on a small amount of the cherry liquid kept behind 
9. Start to layer the gateau, with sponge, a few cherries on top and cream around the edge, another layer and a single sponge on top (best to be made in a tall mold to hold everything together) 
10. So you now have three layers of sponge but with two layers of cream and cherries 
11. Remove from the mold and with a pallet knife spread cream around the edge of the cake
12. Roll in the chocolate flakes, stand up right 
13. Decorate the top edge with the cream and place one cherry in the centre, place in fridge until ready to serve
14. Warm up some extra cherries for plate decoration 
15. Plate up your dish when ready.