TODAY’S RECIPE: Dark chocolate & cherry bar

A CHOCOLATE lover’s dream. Serves 6.

Ingredients

80g amaretti biscuits, roughly crushed

400g good-quality (60 per cent) dark chocolate, chopped

400ml double cream

390g jar cherries in kirsch

Method

1 Line a 20cm square baking tin with a strip of baking parchment — leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.

2 Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hours (or up to 2 days ahead).

3 While chocolate is setting, drain cherries over a small saucepan and set aside. Simmer juice from tin for about 5 minutes or until syrupy. This can be done a day ahead and both can be kept in the fridge. To serve, use parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of kirsch syrup across each plate, then sit a chocolate bar across stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.

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