• Heat oven to 180°C (160°C fan) and line a 20 x 30cm baking tin with baking parchment.
• Melt the butter and chocolate together in a microwave or in a bowl set over a saucepan of simmering water. Allow to cool slightly. 
• Whisk the eggs and sugar together with electric beaters or in a stand mixer for about five minutes until pale, light and fluffy. Whisk in the melted chocolate mixture and finally fold in the flour and a pinch of salt.
• In a separate bowl, beat the soft cheese with the remaining 50g caster sugar and 1  egg, until smooth. Drop alternate spoons of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter with the cherries and bake for 30-35 minutes. Cool on a wire rack.
• When cool, cut into squares. 

An indulgent teatime treat