Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Line a 20cm square tin with baking parchment.

    

    

2. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
3. Whisk the eggs until pale and fluffy. Add the sugar and whisk until thick and gently fold in the chocolate.
4. Sift in the flour and fold in the mixture until smooth. Mix in the glacé cherries if using.
5. Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paperlike crust on the top. There should still be some movement in the centre of the tin.
6. Remove from the oven and leave to cool. Cut into squares to serve.