Rich and decadent - delicious served for afternoon tea or a chocolatey dessert.

Serves: 8-12 | Cooking Function: 4D hotAir with microwave 160°C/180 watts for 17-18 minutes.

• 170g butter
• 170g caster sugar
• 140g self-raising flour
• 30g cocoa
• 1 tsp baking powder
• 3 eggs
• 100g dried cherries
• 100g dark chocolate chunks
• 2 tbsp crème de cassis
• 1 tbsp icing sugar

Note: Allergens highlighted in bold

1. Cream the butter and the caster sugar together until light and fluffy.

2. Beat in the eggs and fold in the flour and cocoa (sifted together), cherries and chocolate.

3. Pour into a lined greased tin 30cm x 20cm. Place in the oven and select Microwave Combination cooking setting as above.

4. Bake for 17 minutes until well risen and firm to touch*.

5. Cool, dust with icing sugar then cut into squares to serve.

Note:

*Cakes cooked in a microwave should look slightly moist but firm. If the cake looks dry, it is overcooked. Only add the extra minute if centre is soft.