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Break the chocolate into small pieces, put them in a heatproof bowl and add the butter. Melt slowly in a bain-marie or over a pan of simmering water.
Separate the egg whites from the yolks and beat the yolks with the sugar with a whisk or electric mixer for about 2 minutes to make a frothy mix. Add the flour, the alcohol and baking powder before mixing in the melted chocolate.
Beat the egg whites until stiff and gently fold them into the cake mix with the metal spoon.
Lightly flour the mould nd pour in the cake mix but only two-thirds full as the mix will expand as it bakes.
Put into a pre-heated oven 200°C and bake for about 30 minutes.
Check the cake is cooked by inserting a knife inot the center of the cake. The knife should come out with no uncooked mixture attached.
Leave the cake to cool completely before removing from the mould onto a serving plate and dust with icing sugar to decorate.
Just before serving , drain off the syrup from the cherries and fill the center of the ring with them.
Best eaten fresh on the day it is made.