Instructions: Butter a 19cm cake tin generously or Iine with nonstick baking parchment.

Break the chocolate into squares and melt in a small bowl set over a pan of gently simmering water making sure the base of the bowl does not touch the water.

As soon as it has melted take the bowl out of the pan beat in half the butter in small bits and then the yolks.

Blend the flour with the remaining butter and stir into me chocolate mixture until completely amalgamated.

Whisk the egg whites until stiff add half the sugar and whisk again until shiny and thick . Fold in the remaining sugar.

Lightly fold the egg whites into the chocolate mixture and pour into the cake mould.

Stand in a roasting tin half filled with hot water and bake at 170C (325 F gas mark 3) for 1 1/4 hours.

Take from the oven and cool.

Turn out and leave overnight in the fridge.

Fold the cream into the mascarpone.

Pile high on the cake and top with a tumble of cherries or arrange slices of cake on individual plates with a large dollop of mascarpone cream and a generous spoonful of cherries scattered over

Serves 8

Its a shame that Black Forest gateau has been bastardised and ruined by big business since cherries and chocolate are a natural partnership.

Made properly it is a real treat though this chocolate cake slathered with rich mascarpone and fresh cherries is even more indulgent and over the top.

The cake is crisp and meringue like outside and fudgy inside.

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