Method

• 1.
  Preheat the oven to 160°C. Grease and line a 26cm springform pan. Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and stir for 4-5 minutes until melted and combined. Cool slightly.

• 2.
  Place eggs, egg yolks and 200g sugar in an electric mixer and beat on medium speed for 10 minutes or until doubled in volume. Fold one-third of the egg mixture into the chocolate mixture to loosen, then fold in the rest. Spoon batter into the prepared pan and bake for 35-40 minutes until cooked but the centre still has a slight wobble. Cool completely in pan before removing.
• 3.
  Meanwhile, combine the remaining 1/2 cup (110g) sugar with 1/4 cup (60ml) water in a small saucepan over medium heat and simmer for 3 minutes until reduced and syrupy. Place fruit in a bowl, pour over the sugar syrup, then cool.
• 4.
  Dust chocolate cake with icing sugar and serve with cooled cherry sauce.