Angela Hartnett served up a delicious chocolate cake with Chantilly cream and cherries for a retro Valentine’s Day feast on This Morning.

The ingredients are: 6 eggs, 180g caster sugar, 130g plain flour and 50g cocoa powder.

For the sugar syrup: 100g caster sugar, 100ml water and 20ml Kirsch.

For the Chantilly cream: 600ml double cream, 4 tablespoon icing sugar and 2 teaspoons vanilla bean paste.

For the decoration: 4 tbsp Griottine cherries, roughly chopped, 20 whole cherries reserved for decoration and 100g dark chocolate (minimum 70% cocoa solids), shaved into curls to decorate.

See recipes by Angela in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.