300g of cherries (or berries if you prefer), 150g of dark chocolate, 50ml of dark rum, 50g of ground almonds, 50g of plain flour, three large eggs (separated), 125g of butter, 125g of caster sugar.
For the topping: 400ml of cream, 200g of mascarpone, 400g of dark chocolate.
Soak the fruit in the rum. Melt the first lot of chocolate in a bain-marie, and stir in the egg-yolks. Beat this until it is smooth. Beat the butter with the sugar until it is very light and fluffy, then add the chocolate mixture, and fold in the flour and almonds. Whisk the egg-whites until stiff and fold this into the mixture. Grease a 23cm-diameter tin and line the base. Pour the lot into the tin. Preheat the oven to gas mark 4/180C and bake the cake for 30 minutes or until it is springy to the touch. Let it cool in the tin, and then turn it out. Wash the tin, line it with paper, and return the cake to it. Pour the rum and fruit onto it.
Make the topping by bringing the cream to the boil, adding the second lot of chocolate, then turning off the heat and leaving the chocolate to steep in the hot cream for five minutes. Whisk this with the mascarpone until the mixture is thick and pour it over the cake. Chill it for two hours or until the topping sets. You can wrap it well and freeze it at this point, or serve it dusted with a little cocoa and icing-sugar.