Dark chocolate and cherry bar

• amaretti biscuits80g g

  coarsely crushed

• high‑quality (60%) dark chocolate↗400g g

  sliced

• double cream↗400ml ml
• cherries↗390g jar g

  in syrup

Step-by-step instructions

1. 1

   Line a 20 cm square baking tin with a strip of parchment paper, leaving an overhang to help lift the contents later. Sprinkle the amaretti biscuits over the bottom of the tin and set aside.

2. 2

   Transfer the chocolate to a heat‑proof bowl, and the cream to a saucepan. Bring the cream to a boil, then pour it over the chocolate and stir until the chocolate fully melts. Pour the resulting mixture over the biscuits, then tap the tin to level. Cover with cling film and chill in the refrigerator for at least 4 hours (or up to 2 days in advance).

3. 3

   While the chocolate sets, pour the cherries into a small saucepan and set aside. Simmer the cherry juice for about 5 minutes until it becomes syrupy. This can be prepared a day ahead and stored in the refrigerator.

4. 4

   To serve, use the parchment handles to lift the whole from the tin onto a board, and with a sharp knife dipped in hot water cut into six neat bars. With a pastry brush draw a thick stripe of cherry syrup on each plate, then place the chocolate bar across the stripe at an angle. On each bar arrange a row of cherries and serve with extra syrup on the side.