Cherry Chocolate Sponge
300g cooking chocolate
125g unsalted butter
6 egg yolks
6 egg whites
200g caster sugar
200g self-raising flour
In a double boiler melt the chocolate and butter together.
Pour the egg white and sugar into your mixer and whip until light and fluffy.
Once the chocolate and butter is melted take off the heat and stir in the egg yolks and cherries then pour into the mixing machine and whip together with the egg whites until combined.
Pour in the self raising flour and mix until all combined.
Pre-heat your oven to 180oC then pour the cherry chocolate batter into a greased cake tin and bake for 25-35 minutes (timing is dependant on your choice of cake tin, metal or silicon and the efficiency of your oven.)