Chocolate Cherry Fridge Cake

Line a 1lb loaf tin with cling film.

Break the Black Forest Gateau Shortbread into about 6 bits each and put into a bowl.

Break the chocolate into pieces and melt in the microwave or in a bowl over a pan of hot water. Once melted, pour in the double cream.

Separate the eggs putting the yolks in a mug and the egg whites in a large clean, grease-free bowl. Add the yolks to the chocolate and cream mixture and beat until the mixture is thick and shiny.

Whisk the egg whites until they hold soft peaks and then fold into the chocolate mixture.

Stir in the broken shortbread, combining well.

Put the mixture into the lined tin and level the top with the back of a spoon or spatula. Cover the top with cling film and chill until set, ideally overnight.

To serve, uncover the tin, turn out onto a serving plate and peel off the cling film.

Optional: cook down some cherries with sugar until they have softened to serve alongside the fridge cake.