This is a fabulous chocolate, almond and cherry cake. It can be made in a large 20x30cm tin; simply double the ingredients for it and shorten the baking time. You can even brush it with whipping cream and powder it with cocoa after baking.
This was very good, but I am glad I made the tweaks I did. I used 200g of dark chocolate instead of a "Noisette bar" (not knowing how big this was..). I used cocoa powder rather than Nutella as I thought it needed more dry ingredients. The idea of grating walnuts or almonds was out of the question (are you serious Lisa?) so I just chopped them finely - quicker and less hazardous on the fingers. As for the oven temperature, since this was not mentioned I guessed 150 deg C (fan oven), which cooked it perfectly in 60 minutes. Btw way, the easiest way to melt chocolate is to put it in the microwave at a low temperature - I used 360W for 4 minutes. - 03 Jun 2013