- 150 g unsalted butter, softened, plus extra for greasing
- 200 g Belgian plain chocolate, roughly chopped
- 275 g Fairtrade caster sugar
- 5 medium eggs
- 75 g plain flour, sifted
- 300 g soft cheese
- 200 g frozen dark sweet cherries, thawed as per pack instructions
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20 x 30cm baking tin and line with baking parchment.
Combine the butter and chocolate in a bowl set over a saucepan of simmering water and stir continuously until melted, making sure the bowl doesn't touch the water. Cool, then stir in 225g of the caster sugar. Beat in 3 eggs, one by one, then mix in the flour and set aside.
In a separate bowl, whisk the soft cheese with the remaining 50g caster sugar and 2 eggs, until creamy. Drop alternate spoonfuls of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter the cherries on top and bake for 30-35 minutes. Place on a wire rack, cover with foil and allow to cool before serving.
Cook's tip: keep your freezer stocked with a range of frozen berries and mix and match whatever takes your fancy.