Instructions

1. Preheat the oven to 180C/160C fan/Gas 4 and line your tin with a nice big bit of parchment.
2. Melt the chocolate and butter in a small saucepan and leave to cool.
3. Sift the plain flour and cocoa powder into a medium bowl and mix together.
4. In another bowl, whisk the eggs and the sugar together until doubled in size, pale, frothy and much thicker. If you get a trail from your whisks on the top of the mixture that stays for a second or two, you’re there – this could take a good five minutes of whisking or more.
5. Fold the cooled chocolate and butter into the aerated eggs using a large, metal spoon. Try not to stir, but instead use a figure of 8 pattern and scoop the chocolate until dispersed evenly with the eggs.
6. Now fold in your flour and cocoa powder using the same motion, until your mixture is evenly dispersed and all the dry ingredients have been fully incorporated.
7. Stir the sour cherries into the mixture and then pour the mixture into your prepared tin (approx 21 x 30cm). Give it a wiggle and a tap to spread it evenly and pop it in the oven.
8. Cook for 25-30 minutes and check by pulling out and trying a knife in the centre. The top should have a lovely, papery layer to it and the knife should come out clean. If you’re not there yet, return to the oven and check after five minutes.

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