Skip to navigation Skip to content
A close up of the corner of a chocolate traybake with cherries on top of each slice Tried & Tested

Dark chocolate and amarena cherries traybake

Read reviews
1.5 stars based on 2 ratings

This delectable recipe is taken from series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cake

  • 300g 10⅝ oz Dark chocolate
  • 150g 5⅜ oz Butter (unsalted) softened
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 80g 2⅞ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 115g 4⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 4 4 Egg(s) (free range)
  • 1 1 Egg yolk(s) (free range)
  • 115g 4⅛ oz Almonds (ground)
  • 1 1 Salt
  • 1tsp 1tsp Baking powder
  • 150g 5⅜ oz Amarena cherries chopped in half

For the icing

  • 100g 3½ oz Dark chocolate
  • 50g 1⅞ oz Butter (unsalted)
  • 2tbsp 2tbsp Icing sugar (we use Silver Spoon) Icing sugar

For the decoration

  • Amarena cherries a handful
  • Icing sugar to dust (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line a baking tray.

  2. Classic mode Step 2

    Melt the butter and chocolate in a bowl in a heatproof bowl over simmering water or in a microwave, stirring occasionally.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 100g 3½ oz Dark chocolate
  3. Classic mode Step 3

    Off the heat, add both sugars, mixing until well combined. Add a pinch of salt to bring out the flavours.

    Ingredients for this step

  4. Classic mode Step 4

    Add the eggs one at the time until the mixture becomes glossy. Add the almonds, salt, flour, baking powder and cherries and mix well.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 1 1 Egg yolk(s) (free range)
    • 115g 4⅛ oz Almonds (ground)
    • 1 1 Salt
    • 115g 4⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Baking powder
    • 150g 5⅜ oz Amarena cherries a handful
  5. Classic mode Step 5

    Pour the mixture into the tin, level it off and bake for 20 – 25 minutes until set. Leave in the tin to cool.

  6. Classic mode Step 6

    For the icing, melt the butter and chocolate together in a heatproof bowl over simmering water then mix in the icing sugar.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate
    • 50g 1⅞ oz Butter (unsalted)
    • 2tbsp 2tbsp Icing sugar to dust (we use Silver Spoon) Icing sugar
  7. Classic mode Step 7

    Trim the cake, then spread the icing on the top of the cold chocolate cake, decorate with a serrated knife, and allow to set.

  8. Classic mode Step 8

    Finally cut into squares and decorate with cherries and dust with a little icing sugar.

    Ingredients for this step

    • Amarena cherries a handful
    • Icing sugar to dust (we use Silver Spoon) Icing sugar