Amaretti Chocolate Cake

Pre-heat the oven to 180c, gas mark 4. Line the base and grease a 20cm springform tin. Break 150g of the chocolate into pieces and place in a heat proof bowl, melt with the bowl sitting over a saucepan of simmering water.

Place the amaretti biscuits, ground almonds and sugar into the food processor and blitz until finely ground, add the butter, eggs and 2 tbsps of cordial, process again.

Add the melted chocolate and briefly process again. Pour the mixture into the tin, cook for approx 35-45mins until the cake feels firm, the top will crack. Cool in the tin, remove and place on a serving plate.

To finish the cake, break up the remaining chocolate, place in a bowl with 2tbsps of cordial, melt as before, pour half onto a piece of non stick baking parchment, smooth with a knife, allow to set. Dip the cherries into the rest of the chocolate, leave to set on non-stick baking parchment. Using a star cutter cut out stars from the chocolate.

Dredge the cake with icing sugar, arrange the stars and chocolate dipped cherries over the top.