Pre-made Black Forest brownies

Makes 12

175g unsalted butter, plus extra for greasing

300g soft brown sugar

2 eggs

2 tbsp cocoa powder

½ tsp sea salt

125g ground almonds

300g dark chocolate

400g tinned or frozen black cherries, drained/defrosted

50g white chocolate, roughly chopped whipped double cream, to serve

20cm square cake tin greaseproof paper

Preheat the oven to 160°C/gas mark 3 and grease and line the cake tin with the greaseproof paper. In a food processor, combine the butter, sugar, eggs, cocoa powder, salt and ground almonds until smooth and completely combined.

Break half of the dark chocolate into pieces into a microwaveable bowl, and microwave for 1 min until it can be stirred until smooth. Finely chop the remaining dark chocolate.

Mix the melted chocolate, chopped chocolate and all but 10 of the black cherries into the almond mixture, and transfer to the prepared tin. Scatter the reserved black cherries on top, then cook for 45-50 mins until the top is set, but the brownie is still soft underneath. Allow to cool until cold in the tin. Melt the white chocolate in a microwaveable bowl for ½ min, then stir until smooth. Drizzle roughly over the brownie and allow to set.

Remove the brownie from the tin and cut into 12 pieces. If baking to eat immediately, chill for 1 hr before serving.

To freeze, separate each brownie with a piece of baking paper to prevent them sticking together, and create 4 stacks of 3 brownies. Place the stacks each in airtight wrapping and freeze. They can be frozen for up to 2 months.

When ready to serve, defrost at room temperature for 1½ hrs, then serve with the whipped cream.