Instructions: Stone the cherries and place in a bowl with 2 tbsp rum.

Cover and leave to marinate for 6 hours or overnight.

Grease and baseline a 230cm diameter deep loose bottomed cake tin.

Place the almonds in a small roasting tin and bake for 3 to 4 minutes on the grid shelf on the floor of the roasting oventhen leave the ovendoor slightly open and check every minute until pale golden brown.

Cool; process with flour until finely ground.

Melt 125g chocolate with 3 tbsp boiling water in a bowl on the floor of the simmering ovenfor 5 minutes.

Then add the remaining rum and the egg yolks and beat until smooth.

Place butter and sugar in a food processor and beat until light and fluffy. briefly work in the chocolate mixture. Whisk the egg whites to a soft peak in a large bowl fold in the flour and almonds and the chocolate mixture.

Pour into the prepared tin.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the third runners for 25 to 30 minutes of until the cake is cooked.

Bake in the middle of the baking ovenfor 30 to 35 minutes or until the cake is cooked.

Leave to cool in the tin for 10 minutes pour over the cherry juices while still warm then turn onto a serving plate.

Roughly chop remaining chocolate. In a small pan bring the cream to the boil. Remove from the heat and add the chocolate allow to stand for 5 minutes then stir until melted.

Pour into a bowl and cool completely.

Using an electric whisk beat until lighter in colour and thick.

Chill slightly if the mixture is slow to thicken.

Clean cake tin and slip the sides around the cake (do not use the base).

Spoon cherries over the cake.

Spoon the chocolate cream on top smooth the surface then cover and refrigerate for at least 2 hours.

Decorate with chocolate curls and dust heavily with cocoa powder.

Serve in thin slices with cream and cherries if wished.

To make chocolate curls use dark chocolate with at least 70% cocoa solids. Melt the chocolate and spread a thin layer over a clean smooth work surface marble slab or baking sheet. When it has just set push a large knife across it at an angle of about 25 degrees. Scrape off the remaining chocolate and repeat the process. Chill or freeze the curls in an airtight container between leaves of greaseproof paper for up to one week. If using canned cherries drain the juice before marinating. A magical combination of chocolate and cherries. If fresh cherries are not available use a 400g can of pitted cherries instead.

Serves 10

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