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