200g/7oz (1 1/2 stick) butter, softened
200g/7oz (1 cup) sugar
200g/7oz good dark chocolate, melted
200g/7oz grated walnuts or almonds – both work well
7 eggs, separated (make sure there is no trace of egg yolk in the whites)
1/2 teaspoon cream of tartar
1 x 680 g jar of pitted sour or morello cherries, drained
2/3 cup chocolate hazelnut spread
Step 1 – Preheat oven to 160C/320F. Whip egg whites and cream of tartar to a stiff meringue. Set side in a bowl. Then cream butter, egg-yolks, sugar, until light and fluffy. Add melted chocolate.
Step 2 – Gently fold the egg whites into the chocolate mixture, alternating with nuts.
Step 3 – Line a 20cm/8inch baking tin with parchment. Scrape half of the batter into tin and then scatter half of the cherries over this. Add the remaining batter and smooth down the top. Bake for 1 hour or until a skewer inserted comes out clean
Step 4 – Cool completely in the tin. Place on a serving plate and spread the chocolate hazelnut spread on top. Top with the remaining half of the cherries and the arils from half the pomegranate.