Cream - 350 gm, Cherry - 50 gm, Sugar - 150 gm
Chocolate flakes - 75 gm, Chocolate essence - a few drops
Spread bakery paper or papers used in bread in the edges of the baking tray. Heat the tray at 180°C. Beat sugar, eggs and vanilla essence in a pan so that the mixture blends properly. Add slowly coco powder and flour in the blended mixture. Pour the mixture in the baking tray and bake for 45 minutes. Leave for 5 minutes after removing from the oven. In a separate container beat thoroughly 100gm of sugar with cold cream. If the cream is not cold mix a few cubes of ice. Add a few drops of chocolate essence in the cream. Boil water adding remaining sugar to make syrup. Slice the cake in three layers horizontally. Spread the syrup over each layers. Replace the slices one after the other. Spread the cream over the cake. Slice it in shapes of pastry. Decorate with grated chocolate and cherry. Serve.