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Chocolate and Cherry Pots

Small, sumptuous individual desserts that are perfect for the finale of any dinner party

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Calories	654
Total Fat	35g
Saturated Fat	18g
Total Carbohydrate	82g
Sugars	60g

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Serves: 2

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Total Time: 40

Prep Time: 15

Cook Time: 25

Ingredients

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50g (2oz) butter, plus extra for greasing
2tbsp morello cherries in syrup
50g (2oz) dark chocolate, broken into pieces
1 large egg
50g (2oz) light muscovado sugar
2tbsp self-raising flour
1tbsp flaked almonds
Icing sugar to dust

Preheat oven to 200°C (180°C fan) mark 6. Grease two 250ml (9fl oz) ramekins and add the cherries.
Put the butter and chocolate into a large bowl resting over a pan of boiling water and leave to melt.
Whisk the egg and sugar until soft and moussey. Stir the melted chocolate and butter gently, then add to the egg mix with the flour. Fold together.
Divide between ramekins. Put on to a baking sheet and sprinkle with nuts. (Pots can sit for up to an hour at room temperature.) Bake for 20-25min until risen. Dust with icing sugar and serve.