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A recipe from Alan Meaney from Sister’s Rock Restaurant


  • 250g butter, chopped
  • 210g dark chocolate, chopped
  • 250g caster sugar
  • 4 eggs
  • 125ml Borrodell Cherry Liqueur
  • 500g plain flour
  • 1 teaspoon baking powder
  • 200g Borrodell cherries, pitted

Combine butter and chocolate in a bowl over a pan of simmering water and stir occasionally until melted.
Combine sugar and eggs in a mixer and beat until thick and creamy and mixture forms a ribbon. Stir in chocolate mixture and liqueur.
Fold in flour, baking powder and cherries.
Spoon mixture into a 26cmx18cm baking paper lined oven tray and bake at 170C for 20 minutes.

Cool in tin then cut 8cmx4cm pieces.
Makes about 24 pieces