Dark chocolate and amarena cherries traybake

  • Total Time

    50m
    • Prep Time

      30m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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

Method

  1. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Butter and line an 18 x 28cm (7 x 11 inch) baking tray.

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

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

  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.

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

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

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