- 350g cherries
- 100g caster sugar
- 2 eggs
- 25g plain flour
- 100g chocolate
- 300ml double cream
- A tablespoon of cognac
Stone the cherries and put to one side in a bowl with the cognac poured in.
Beat the eggs and the sugar together and then add the flour.
Get the cream on the heat and bring to the boil; now pour it over the chocolate (broken up) and stir together until it has melted.
Pour the chocolate mix into the egg mix and combine. Add the cherries.
The recipes said to pour into a big dish and cook for about 35-40 mins at 175, however I think it would be really nice to pop them in a number of small ramekin dishes as it is so gloopy so do that if you can. You'll need to cover it with silver paper about half way through to stop it burning. It is cooked when a knife comes out clean if you stab it. Serve with custard/cream.