Prep time:  25 min.

Cook Time: 20 min.

Yield:  6 Servings

• 175g  plain dark chocolate
• 175g  butter
• 4 eggs
• 4 egg yolks
• 75g  golden caster sugar
• 75g  plain flour, sifted

Compote:

• 50g  golden caster sugar
• 2 tbsp. water
• 125g  fresh berries, halved and pitted
• 150ml  Moscato wine
• 100g  fresh berries, whole with stems

• Heat the golden caster sugar in a pan with the water for about 2 minutes until the sugar has dissolved and starts to turn syrupy.
• Add the halced cherries and cook,  stirring for 1 minute.  Pour in the Moscato wine and bring to the boil, bubble to reduce for 5 minutes,  then add the whole cherries and cook for 1 minute.  Let it cool.
• Melt the chocolate with the butter in a bowl over a pan of simmering water.
• Whisk the whole eggs, egg  yolks and golden caster sugar until very pale, foamy and doubled in volume.
• Pour in the melted chocolate mixture and gently fold in, then fold in the flour.
• Grease 6 cooking rings, 6 x 8 cm (2 ½ x 3 ½ inches), and arrange them on a baking tray lined with nonstick baking paper, or use base-lined tart tins.
• Turn the mixture into the rings or tins and bake in a preheated oven,  190°C (375°F), Gas Mark 5, for 8 minutes until firm on the outside and squidgy in the center.
• Remove the rings or remove from the tins.  Drizzle with the syrup and serve with the cherry compote, arranging 2 whole cherries with stems on each plate.

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