• 425 g tin black cherries in syrup
  • 300 ml Amaretto
  • 250 g unsalted butter
  • 250 g dark chocolate (70% cocoa solids), chopped
  • 4 large eggs
  • 275 g caster sugar
  • 150 g plain flour
  • 50 g ground almonds
  • 100 g milk chocolate, chopped
  • 3 tbsp flaked almonds


  1. 1

    The day before you want to bake, tip the cherries into a bowl, pour over the Amaretto and leave to marinate for 24 hours.

  2. 2

    The next day, preheat the oven to 200°C, fan 180°C, gas 6. Grease and line a 31 x 21cm tin with baking paper. Strain the cherries. Melt the butter and dark chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until melted. Cool slightly.

  3. 3

    In a large bowl, whisk the eggs and sugar until pale, then stir into the melted chocolate until smooth. Stir in the flour, ground almonds and a large pinch of salt. Fold in the marinated cherries and pieces of milk chocolate.

  4. 4

    Scrape into the tin, scatter with almonds and bake for 25 minutes until just set. Cool, then cut into squares.


    Get ahead: make a day ahead, cool and store in an airtight box for up to 3 days. Can be frozen.

Nutritional Details

Each serving provides
  • Energy 1620kj 387kcal 19%
  • Fat 22.7g 32%
  • Saturates 11.6g 58%
  • Sugars 27.4g 30%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1474kj/352kcal

Each serving provides

33.8g carbohydrate 2.6g fibre 5.0g protein

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