- 300g/10½oz dark chocolate
- 225g/8oz unsalted butter
- 3 free-range eggs
- 225g/8oz light brown sugar
- 75g/2½oz self-raising flour, sifted
- 1 tsp baking powder
- 175g/6oz shelled and skinned chopped walnuts
- pinch salt
- about 100g/3½oz glacé cherries, chopped
- 200g/7oz milk chocolate, chopped
- clotted cream
- raspberries
- few sprigs fresh mint
- icing sugar
- Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment.
- Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly.
- In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy.
- In a separate bowl, mix the flour, baking powder and walnuts.
- Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries.
- Pour into the prepared tin and bake in the oven for 40 minutes.
- Remove from the oven and leave to cool in the tin.
- Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar.