Chocolate and cherry slice recipe
 This decadent chocolate slice makes a great treat for a picnic box: serve with clotted cream and fresh raspberries. 300g/10½oz dark chocolate225g/8oz unsalted butter3 free-range eggs225g/8oz light brown sugar75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnutspinch saltabout 100g/3½oz glacé cherries, chopped200g/7oz milk chocolate, chopped 300g/10½oz dark chocolate 225g/8oz unsalted butter 3 free-range eggs 225g/8oz light brown sugar 75g/2½oz self-raising flour, sifted 1 tsp baking powder 175g/6oz shelled and skinned chopped walnuts pinch salt about 100g/3½oz glacé cherries, chopped 200g/7oz milk chocolate, chopped clotted creamraspberries few sprigs fresh minticing sugar clotted cream raspberries few sprigs fresh mint icing sugar Method Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment.Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts.Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Preheat the oven to 190C/375F/Gas 5 and grease and line a 20cm/8in square baking tin with baking parchment. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water (don't let the bottom of the bowl touch the water). Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a mixing bowl, whisk the eggs until light, then beat in the sugar until fluffy. In a separate bowl, mix the flour, baking powder and walnuts. In a separate bowl, mix the flour, baking powder and walnuts. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Stir the melted chocolate mixture into the eggs with a pinch of salt. Stir in the flour mixture, milk chocolate and cherries. Pour into the prepared tin and bake in the oven for 40 minutes. Pour into the prepared tin and bake in the oven for 40 minutes. Remove from the oven and leave to cool in the tin. Remove from the oven and leave to cool in the tin. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar. Cut into squares and serve with clotted cream, raspberries, fresh mint leaves and a dusting of icing sugar.