Kate Jenkins served up a delicious black forest brownie tower with black cherries and cherry jam on Saturday Kitchen.

The ingredients are: 350g unsalted butter, cut into pieces, 200g dark chocolate (70% cocoa solids), broken into small pieces, 600g caster sugar, 1 tsp vanilla extract or paste, 200g plain flour, 1 tsp baking powder and 6 free-range eggs.

To serve: 370g jar whole black cherries in syrup or kirsch, 8 tbsp cherry jam, 600ml double cream and 100g dark chocolate (70% cocoa solids).

See recipes by Kate in her book titled: The Brownie Book available from Amazon now.