Ingredients

· 160 g dark chocolate

· 160 g unsalted butter

· 2 eggs, plus 2 extra egg yolks

· 75 g caster sugar

· 30 g plain flour

· 240 g amarena cherries, juice reserved

· Cocoa powder and vanilla bean

· Ice cream, to serve

Method

Preheat the oven to 180°C. Grease the dariole moulds and line the bases with baking paper. Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until melted. Remove from heat, then stir in the butter until melted. Set aside to cool slightly. Meanwhile, whisk the eggs, yolks and sugar until thick and pale. Fold the cooled chocolate mixture into egg mixture, then fold in flour. Half-fill the moulds with the batter and place few cherries in each. Top with the remaining batter and bake until the tops are firm. Remove from the oven and cool the moulds before inverting onto warmed plates. Dust with cocoa and top with remaining cherries. Serve with vanilla bean ice cream and reserved cherry juice.