• 100 g smooth dark chocolate, chopped
  • 100 g butter, softened, plus extra for greasing
  • 200 g light soft brown sugar
  • 2 large free-range eggs, lightly beaten
  • 100 g plain flour
  • 150 g fresh cherries, pitted and halved


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line an 18cm square cake tin with baking paper.

  2. 2

    Put the chocolate in a bowl set over a pan of simmering water for about 5 minutes, until melted. Remove and leave it to cool slightly.

  3. 3

    Put the butter and sugar in a bowl and beat with a hand-held electric whisk until light and pale. Gradually beat in the eggs, then add the flour and the melted chocolate and mix until smooth.

  4. 4

    Fold in the cherries and pour the mixture into the tin. Bake for 35-40 minutes. Allow to cool completely in the tin before turning out and cutting into 16 squares.

Nutritional Details

Each serving provides
  • Energy 528kj 126kcal 6%
  • Fat 6.1g 9%
  • Saturates 3.6g 18%
  • Sugars 11.7g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1645kj/393kcal

Each serving provides

15.9g carbohydrate 0.3g fibre 1.7g protein

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