Method

• 1.
  Place the cream in a saucepan, add the chocolate and stir over low heat until smooth. Add 30g of the butter and stir until melted, then add 1 cup of the drained cherries and half the kirsch or brandy. Transfer to a bowl and chill for 2 hours or until fi rm.
• 2.
  Melt remaining butter. Using a pastry cutter, cut six 5cm rounds from the brioche slices, then cut out six 7cm rounds from other slices. Brush all slices with melted butter on one side.
• 3.
  Place smaller rounds in the base of six 1/2 cup (125ml) dariole moulds, buttered-side down. Cut remaining brioche into long strips, brush with butter and use to line sides of moulds.
• 4.
  Divide the chilled fi lling between the moulds and place the larger rounds of brioche on top, buttered-side up. Chill or freeze the Charlottes until ready to serve.
• 5.
  Preheat the oven to 190°C.
• 6.
  Place the Charlottes on a baking tray.
• 7.
  Bake for 20 minutes until golden.
• 8.
  Meanwhile, place the remaining cherries and reserved syrup in a saucepan. Combine the arrowroot with 1 tablespoon cold water and add to the cherries with the remaining kirsch or brandy. Cook over low heat for 1-2 minutes until slightly thickened, then cool slightly.
• 9.
  Leave the Charlottes to stand for 5 minutes after cooking, then invert onto serving plates. Dust with cocoa powder and serve with a little cherry sauce, and whipped cream if desired.