Ingredients

Steps

• Preheat the oven to 170°C and grease a 30x23cm tin with butter and baking paper.
• Melt the plain chocolate and butter in a saucepan over low heat until combined.
• Whisk the eggs and sugar in a large bowl until thick and creamy.
• Whisk the cooled chocolate into the eggs, then fold in flour, baking powder, and half the cherries.
• Spoon the mixture into the tin and scatter the white chocolate and remaining cherries on top.
• Bake for 25 to 30 minutes until the surface is cracked and then cool completely.
• Dust with cocoa powder and cut into squares to serve.