butter, cut into eight pieces, plus extra to grease
200g
pack natural glacé cherries, halved
2Tbsp.
Kirsch
150g
bar dark chocolate with fruit (we like Green & Black's Dark
Chocolate with Whole Cherries, broken into pieces
200g
Bournville chocolate, broken into pieces
100g
golden syrup
200g
pack digestive biscuits
Directions
Step 1
Grease a 20cm loose-bottomed round tin and baseline with baking parchment. Put the cherries into a bowl, add the Kirsch, then leave to soak.
Step 2
Put all the chocolate, the butter and golden syrup in a large microwave-proof bowl. Cook on Medium (in a 900W oven) for 2min, then stir and cook for a further 2min until the chocolate has melted. Alternatively, put the chocolate, butter and syrup into a bowl and melt over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.
Step 3
Put the biscuits into a food processor and whiz to crush roughly.
Step 4
Add half the soaked cherries and all the biscuits to the chocolate mixture, then stir. Spoon into the tin and level the surface.
Step 5
Arrange remaining cherries around the edge of the cake. Chill for at least 15min before serving. To serve, remove from the tin and peel off baking parchment. Cover and store for up to two weeks in the fridge.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
