This simple and quick recipe for Dark Chocolate Cherry Pots is perfect to end off a dinner party
50 g soft unsalted butter, plus a little extra for greasing
300 g dark chocolate, roughly chopped
150 g caster sugar
1 tsp vanilla extract
2 Tbsp plain flour
1 tin cherries, drained and roughly chopped
Preheat the oven to 200 ºC and lightly grease 6 ramekins, or alternatively muffin tins if you don’t have ramekins..
Melt the dark chocolate in a saucepan over a low heat, or over a double boiler, then stir until you have a silky texture. Allow to cool slightly.
Cream together the butter and sugar in a mixing bowl and slowly add the eggs and vanilla extract.
Add the flour, mix gently until just combined and then add the melted chocolate. Mix a little more until smooth, and then stir in the cherry chunks.
Divide the mixture between the holes in the tin and bake for 10–12 minutes. Remove the cakes from the tin as soon as possible and serve with clotted cream or vanilla ice cream.
You can make the mixture, pour it into the tin and keep refrigerated for a good few hours,or even overnight. A great time-saving option if you are having people round. If you do this, just bake for an extra 2 minutes.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.