(click on the text to highlight each stage):

1. Preheat the oven to 180°C/160°C fan/350°F/Mark 4. Butter and line a baking tray.
2. Melt the butter and chocolate in a bowl on a Bain Marie or microwave, stirring occasionally.
3. Off the heat, add both sugars, mixing until well combined. Add a pinch of salt to bring out the flavours.
4. Add the eggs one at the time until the mixture becomes glossy. Add the almonds, salt, flour, baking powder and cherries and mix well.
5. Pour the mixture into the tin, level it off and bake for 20 - 25 minutes until set. Leave in the tin to cool.
6. For the icing, melt the butter and chocolate together on a Bain Marie then mix in the icing sugar.
7. Trim the cake, then spread the icing on the top of the cold chocolate cake, decorate with a serrated knife, and allow to set.
8. Finally cut into squares and decorate with cherries and a little edible gold leaf.