250g of chocolate, 250g of butter, 100g of sugar, 30g of cocoa, five eggs, the yolks of another two eggs, 140g of plain flour, 8g of baking-powder, 10 dariole moulds or ramekins.
For the drunken sour cherries: 200g of frozen sour cherries, 50g of caster sugar, 50ml of cherry brandy.
Melt the butter and chocolate in a bain marie, then whisk in the eggs and two yolks one at a time. Sift and beat in the rest of the ingredients. Butter the moulds or ramekins and dust them with cocoa powder. Fill each one three-quarters of the way up. Bake them for 10 minutes at gas mark 6/200C (heat the oven first) and when they are ready, carefully run a knife around each one before turning it out and placing it right way up on an individual dessert plate. Serve the fondants with a scoop of good quality vanilla ice-cream and a spoonful of drunken sour cherries.
To make the drunken sour cherries: mix the ingredients together and macerate them for an hour before serving.