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


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 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 5 minutes until melted. Remove and leave to cool slightly.

  3. 3

    Put the butter and sugar in a bowl and whisk until light and pale. Gradually beat in the eggs, then add the flour and 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 720kj 172kcal 9%
  • Fat 9.1g 13%
  • Saturates 5.3g 27%
  • Sugars 15.0g 17%
  • Salt 0.03g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1897kj/453kcal

Each serving provides

19.8g carbohydrate 0.9g fibre 2.1g protein

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