Amaretti chocolate cake with chocolate dipped cherries recipe

This is one of the easiest, most delicious and moist chocolate cake recipes and gluten free too! It makes a stunning alternative to Christmas pudding or cake and can be cut into small slices and served at the end of a party

Serves 4

• 250g plain chocolate
• 50g amaretti biscuits
• 100g ground almonds
• 150g caster sugar
• 100g softened butter
• 4 medium eggs
• 4 tbsp elderflower cordial, such as Bottlegreen Pomegranate and Elderflower Cordial
• 100g fresh cherries
• Icing sugar

1. Preheat the oven to 180°C/gas mark 4. Line the base and grease a 20cm springform tin. Break 150g of the chocolate into pieces and place in a heatproof bowl, and melt with the bowl sitting over a saucepan of simmering water.

2. Place the amaretti biscuits, ground almonds and sugar in a food processor and blitz until finely ground, add the butter, eggs and 2 tablespoons of cordial, process again.

3. Add the melted chocolate and briefly process again. Pour the mixture into the tin, cook for approximately 35-45 minutes until the cake feels firm. (The top will crack.) Cool in the tin, remove and place on a serving plate.

4. To finish the cake, break up the remaining chocolate, place in a bowl with 2 tablespoons of cordial. Melt as before then pour half onto a piece of non-stick baking parchment, smooth with a knife, allow to set. Dip the cherries into the rest of the chocolate, leave to set on non-stick baking parchment. Using a star cutter cut out stars from the chocolate.

5. Dredge the cake with icing sugar, arrange the stars and chocolate dipped cherries over the top.

Cook's tip: This cake freezes really well, so make ahead to take away some of the festive stress.

Recipe from Bottlegreen Drinks