- 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
- 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.