Right here goes, the recipe. I'm doing this from memory and it's open to interpretation. This will make 12 cakes (maybe a few more).

Whisk three eggs and 200g of light muscavado sugar (or 100g dark muscavado and 100g caster sugar) until light and fluffy. I think I cut this down to more 160g total as I didn't want it to be too sweet - the recipe should work either way.

Melt 200g of chocolate (I used a mixture of dark and milk chocolate, but it depends on how bitter you want the cake to be) with 200g of butter. Then fold this into the egg/sugar mix.

Then mix in 150g of self raising flower and half a teaspoon of baking powder. Add white and milk chocolate chips - around 100g in total.

I also decided to put in around 100g of cherry yoghurt - this didn't seem to give the cake a different taste/texture so it would be fine to leave this out - the cherry stuff comes later.

Pop the mix into moulds then bake these in an oven on around 190C for 12-14 minutes - you should see a crust on top, but they'll still be very soft underneath. I was originally concerned about this, but I tried doing them at the 12 minute mark when they seemed almost liquid inside, but once they've rested for 10 minutes they harden up (it's just because there's so much sugar, chocolate and butter that will then set).

If you have these 10 min after they're out of the oven these are really good to have warm as slightly liquid brownie cakes with ice cream!

Anyway, put these on a tray and wait until they are cool. Now get on with the cream filling. A pot of mascapone whisked with enough icing sugar so it tastes sweet, then two tablesppons of nutella and a couple of handfuls of chopped up cherries. If you can get frozen ones they are great as they come with lots of juice - jarred ones are good too. I don't think fresh would work as well. Whisk this up until light.

Now cut into your cakes, remove a little bit from the underside of the lid and put a spoonful of this filling inside. Return the lid.

Now for the icing. I don't really like my icing, it's too buttery - so I'd suggest you find a recipe for a chocolate fudge icing. But mine is 200g of butter - whisk with a whole bunch of icing sugar to taste, then mix in a few table spoons of cocoa powder and some melted chocolate (200g?) Use an electric whisk if you want it to be light. I had enough icing for another batch, so it's not as bad as you think! I prefer to do this amount as it's easier to whisk it up.

Pipe on top of your cakes, then decorate with cherries and chocolate buttons! I then sprayed mine with a gold food spray :) Phew!