- 175g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 75g dark chocolate, chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 300g self-raising flour
- 375g golden caster sugar
- 30g cocoa
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 60ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 240g natural yogurt
- 1 jar or tin of pitted cherries (about 600g), syrup reserved
- 400ml double cream
Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin.
Melt the butter and chocolate together in the microwave until smooth. Sieve the flour into a bowl, then stir in the sugar and cocoa. Add the chocolate mixture, eggs, milk and 200g yogurt and blend until smooth.
Spoon the mixture into the loaf tin and make eight dips in the surface. Top each dip with 1 tsp yogurt and a cherry. Put the loaf in the oven and bake for 1 hr, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 20 mins, then transfer to a wire rack and leave to cool completely.
Just before serving, use a balloon whisk or electric whisk to beat the cream until stiff. Spoon the cream onto the cake in dollops, top with the remaining cherries and drizzle over some of the cherry syrup. Serve straightaway. Leftovers will keep for up to three days in the fridge.
Choosing the cherriesLook out for an Italian brand called Fabbri 1905 – its syrupy amarena cherries come in a very pretty blue and white jar that you’ll definitely want to reuse (although any brand of cherries will be delicious).