Chocolate Cherry Cake

Preheat oven to 180°C (gas mark 4). Line a 20cm cake tin with baking paper.

Place chocolate and butter in a bowl over a pan of simmering water. Melt, then cool and stir in ground almonds and flour.

In a separate bowl, whisk the eggs and sugar for 5 minutes, then fold the egg mixture into the chocolate.

Spoon the cake batter into the tin. Bake for 20-25 minutes, until set but slightly soft in the centre.

Remove from the oven, allow to cook in the tin then transfer to a wire rack. Spread with warm cherry jam and top with fresh cherries.