I have a theory (actually I have a few, but we’ll save those for other times) that thin chocolate always tastes better than thick chocolate. I’m sure this is why we all pay large amounts of money for small amounts of chocolate come Easter time – thin chocolate tastes too good to resist! It is why I have always been a fan of buttons – they are like portable versions of Easter eggs. When one of my favourite chocolate companies, Lily O’Brien started making buttons, I obviously got excited!
For the sponge:
175g unsalted butter, softened
175g golden caster sugar
100ml milk (whole or semi skimmed)
200g self raising flour
1 teaspoon baking powder
200g dark chocolate (I used Lily O’Briens buttons)
1 teaspoon vanilla extract
900ml double cream
1 jar of cherries in kirsch – mine were Opies, and I found them in Waitrose
Chocolate buttons or curls (I used Lily O’Briens milk chocolate buttons)
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.