Dark chocolate & cherry bar

Dark chocolate & cherry bar

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(4 ratings)

Prep: 20 mins Cook: 5 mins plus 4 hrs chilling


Serves 6

This impressive looking dessert is a chocolate lover's dream and no one will guess it uses just four ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal783
  • fat62g
  • saturates37g
  • carbs47g
  • sugars35g
  • fibre6g
  • protein6g
  • salt0.1g
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  • 80g amaretti biscuits, roughly crushed
  • 400g good-quality (60%) dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 400ml double cream
  • 390g jar cherries in kirsch



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  1. Line a 20cm square baking tin with a strip of baking parchment – leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.

  2. Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hrs (or up to 2 days ahead).

  3. While the chocolate is setting, drain the cherries over a small saucepan and set them aside. Simmer the juice from the tin for about 5 mins or until syrupy. This can be done a day ahead and both can be kept in the fridge.

  4. To serve, use the parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of the kirsch syrup across each plate, then sit a chocolate bar across the stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.

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Comments, questions and tips

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12th Jun, 2019
Great dessert - lots of compliments! I substituted the amaretti biscuits with hob nobs and it worked fine. I adjusted the proportion of biscuit and chocolate slightly as it didn't seem to be enough biscuit. I also used 85% chocolate. Beautiful!
1st Aug, 2016
so easy to make! This went down a storm and was absolutely delicious!
Epicurious foodie
26th Jun, 2016
This is so simple to make but amazing. I served it last night at a dinner party and it went down a storm! I made it the day before to so no work on the day. I served it with a bakewell fizz dessert cocktail and it was great. I will definitely make this again.
9th Jun, 2016
Made this recipe for the girls at work. I couldn't find the cherries in kirsch so just used dried cherries and mixed them in with the biscuits. They really enjoyed it. The recipe was really quick and easy to make.
7th Jun, 2019
What could I substitute the amaretti biscuits with? Husband is allergic to almonds......
22nd Jul, 2016
anybody tried adding some of the juice to the cream and chocolate mix?
goodfoodteam's picture
16th Aug, 2016
Thanks for your question Laura, adding juice to the chocolate and cream mixture will affect the setting process so we'd recommend keeping the ingredients and quantities as is to ensure your bars hold their shape. Hope that helps!
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