Events and Celebrations

  • 150 g (5 oz) plain dark chocolate, chopped
  • 125 g (4 oz) slightly salted butter
  • 2 eggs
  • 175 g (6 oz) dark muscovado sugar
  • 1 teaspoon vanilla extract
  • 50 g (2 oz) self-raising flour
  • 200 g (7 oz) black or red cherries, pitted and halved, plus extra to serve
  • 150 ml (¼ pint) double cream
  • chocolate shavings

Melt 50 g (2 oz) of the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the base of the bowl touch the water).

Beat the eggs, sugar and vanilla in a separate bowl until light and foamy. Stir in the melted chocolate mixture. Tip in the flour, cherries and remaining chocolate and mix together until just combined.

Spoon the mixture into a greased and lined 18 cm (7 inch) square cake tin or shallow baking tin (see page 15) and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until just firm to the touch. Leave to cool in the tin, then transfer to a board and peel off the lining paper.

Whip the cream in a bowl until peaking, then spread over the cake. Sprinkle with chocolate shavings and cut into small squares. Serve with extra cherries and Rich Chocolate Sauce, if liked (see below).

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