• Prepare the cake pan by greasing lightly with softened butter. If using a non-stick pan you will still need to grease it lightly.
• Preheat the oven to 150°C/300°F/Gas3
• The cake is baked in a bain-marie (a water bath) so wrap the cake tin in foil to prevent the water from getting in.
• Melt the butter and chocolate in a bowl over a saucepan with hot water, keeping it on low heat. You may also use a microwave in short intervals of 20-30 seconds at a time stirring between each interval.
• Beat the eggs and sugar together using an electric mixer for 1 minute until thick and creamy.
• Gradually mix in the cocoa powder.
• Beat in the vanilla extract.
• Now beat in the cooled melted chocolate and butter, incorporating it thoroughly.
• Using a spatula fill cake pan with batter, smoothing it evenly.
• Place the cake pan into a larger pan and pour boiling water to come halfway up the tin.
• Bake for about 45 minutes. The center should be still soft but a skewer or toothpick will come out clean.
• Allow to cool. The center may sink a little but this is ok!
• Place the cake onto a wire rack upside down to cool completely.
• Remove the cake from the pan by running the blade of a knife around the edge to loosen the cake.

To Make The Glaze

• Bring the cream to a low boil in a pan and then quickly remove from the heat and add the chocolate.
• Stir gently until well mixed then beat in the butter and almond liqueur.
• Allow to cool before pouring over the cake.
• Use a spatula to spread the glaze over the cake.
• Decorate with chocolate swirls or flakes and cherries or your choice.
• Chill until ready to serve.