Ingredients

• 85g/3oz butter
• plus extra for greasing
• 100g/3½oz caster sugar
• 1 tsp baking powder
• 100g/3½oz cocoa powder
• 200g/7oz self-raising flour
• 8 cherries
• stones removed
• plus 4 extra cherries to garnish
• 100g/3½oz cocoa powder
• 150ml/¼ pint water
• 2 tbsp caster sugar
• 2 tbsp double cream

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Grease the insides of two 7.5cm/3in chefs' rings with butter and lay on a baking sheet lined with non-stick babking paper.
• Place the butter
• sugar
• baking powder
• cocoa and flour into a food processor and blend until completely combined.
• Add the eight cherries and stir well with a wooden spoon.
• Divide the mixture between the two chefs' rings
• then transfer to the oven to bake for 10-12 minutes
• or until risen and cooked through.
• For the sauce
• heat the cocoa powder
• water and sugar in a pan until the sugar has dissolved and the sauce is glossy and smooth.
• To serve
• transfer the fondants to dessert plates and remove the rings.
• Pour over the chocolate sauce and drizzle a tablespoon of cream over each and garnish with two extra cherries.