Chocolate and cherry fondants

Brush the inside of six 150ml dariole or small pudding moulds with a thick layer of the melted butter, then dust with a few tsp of the cocoa powder, turning and rolling it around the insides to evenly and completely coat. This will help the fondants cleanly release from the moulds once baked.

Melt the chocolate, salted butter and caster sugar in a large pan over a low heat, stirring occasionally, until completely smooth. Remove from the heat and cool slightly, then crack in the eggs, tip in the egg yolks and whisk. Add the flour and a large pinch of salt and gently fold in. If the batter seems a little thick, add 1-2 tbsp of just-boiled water. Pour into a large jug.

Divide the batter between the prepared moulds so it comes about a third of the way up each. Put a spoonful of cherry jam into the middle of each, then top up with enough batter so the moulds are three-quarters filled. This will leave room for the sponge to rise. Cover well and freeze for up to three months.

To make the cherry syrup, gently cook the cherries, icing sugar, lemon juice and 50ml of water in a pan until the cherries have released some juice and are syrupy. Cool completely. Keep in a freezer-proof container and freeze for up to three months. Defrost overnight in the fridge before using.

Heat the oven to 200C/fan 180C/gas 6. Put the frozen fondants on a baking tray and bake for 15-17 minutes or until the tops have risen slightly and formed a crust. Leave to sit for 1 minute before carefully inverting onto small serving plates.

Whip the cream to soft peaks, then gently fold in half of the cherry syrup, rippling it through the whipped cream. Serve the fondants with the cream and more of the cherry syrup.