© Hilary Moore

Serves 8

Topping
400g cherries, stoned
4tbsp rum or brandy
Chocolate shavings

Cake
125g Divine dark chocolate
55g blanched almonds, toasted
55g plain flour
3 tbsp water
3 medium eggs, separated
125g butter, softened
125g caster sugar

Ganache
225g (8oz), Divine dark chocolate, broken into pieces
450ml (16fl oz) double cream

Method
1. For the topping, place the stoned cherries in a small bowl with 3 tbsp of the rum or brandy. Leave to soak overnight.
2. Preheat the oven to 180 degrees C/350 degrees F/Gas 4. Grease a 23cm (9in) springform tin and line with baking parchment.
3. Melt the 125g chocolate with the water in a bowl over simmering water. Take off the heat and beat in the egg yolks with the remaining tablespoon of rum or brandy. Set aside until cool.
4. Whizz the almonds and flour together in a food processor until the nuts are finely ground.
5. Beat the butter and sugar together until light and fluffy. Stir in the chocolate mix, then gently fold in the flour/almond mix. Whisk the egg whites until soft peaks from. Gently fold this into the cake mix.
6. Pour into the prepared tin and bake for 30-35 minutes, until cooked through. Remove from the oven and leave to cool.
7. For the ganache, put the chocolate pieces in a large bowl. Bring the cream to the boil and pour over the chocolate. Leave for about 5 minutes, by which time the chocolate should have melted. Mix together and leave to cool in fridge.
8. With an electric mixer, beat the ganache until an imprint is left when you take out the beaters. Put the cold cake back in the clean springform tin. Pour over the cherries and alcohol. Spoon over the ganache, and smooth the surface. Cover with clingfilm and chill for at least 2 hours before serving. Remove the outside of the tin before doing so.
9. Decorate with chocolate shavings. Simply use a potato peeler along the side of a bar of chocolate to make these.

For more information, visit www.divinechocolate.com