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