Ingredients

• 300g/10½oz dark chocolate
• 225g/8oz unsalted butter
• 3 free-range eggs
• 225g/8oz light brown sugar
• 75g/2½oz self-raising flour
• sifted
• 1 tsp baking powder
• 175g/6oz shelled and skinned chopped walnuts
• pinch salt
• about 100g/3½oz glacé cherries
• chopped
• 200g/7oz milk chocolate
• chopped
• clotted cream
• raspberries
• few sprigs fresh mint
• icing sugar

Directions

• Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment.
• Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly.
• In a mixing bowl
• whisk the eggs until light
• then beat in the sugar until fluffy.
• In a separate bowl
• mix the flour
• baking powder and walnuts.
• Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture
• milk chocolate and cherries.
• Pour into the prepared tin and bake in the oven for 40 minutes.
• Remove from the oven and leave to cool in the tin.
• Cut into squares and serve with clotted cream
• raspberries
• fresh mint leaves and a dusting of icing sugar.