200g plain chocolate, broken into pieces
3 tbsp Disaronno liqueur
3 medium Waitrose British Blacktail Free Range Eggs
175g light brown muscovado sugar
175g self-raising flour
1 tsp baking powder
200g Waitrose Sweet & Juicy Cherries, pitted and halved
1. Preheat the oven to 180°C, gas mark 4. Base line a 22cm square tin with baking parchment.
2. Meanwhile, place the chocolate and butter in a bowl over a pan of simmering water to melt. Stir in the Disaronno.
3. Whisk together the eggs and sugar until pale and thickened. Stir in the chocolate. Fold in the flour and baking powder, and spoon into the tin. Scatter over the cherries.
4. Bake for 20-25 minutes until just cooked through. Cool slightly and cut into 16 squares.
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