Instructions

1. Melt the butter and chocolate in glass bowl over a pan of simmering water, then cool.
2. Add half of the sugar, combine, then 2 eggs and finally the flour. Mix until you get a smooth batter.
3. In another bowl, beat the cream cheese with the remaining egg and sugar.
4. Preheat the oven to 180 C degrees.
5. Grease and line a 20x20-cm baking tray with baking paper. Add dollops of the two mixtures, alternating, then stir with a skewer or cocktail stick to make swirls.
6. Push the cherries into the batter.
7. Bake in a for approx. 30 minutes until the top is golden, but the middle is still a bit gooey.
8. Let the cake cool in the tin, then transfer it to a wire rack. Let it cool completely.
9. Put it in the fridge for an hour before slicing it into 9 big or 16 small squares.