Method

• 1.
  Preheat the oven to 180°C. Grease four 1 cup (250ml) dariole moulds and line the bases with a small circle of baking paper.
• 2.
  Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water), stirring until melted and smooth. Remove from heat, then stir in the butter until melted and smooth. Set aside to cool slightly.
• 3.
  Meanwhile, place eggs, yolks and sugar in an electric mixer and whisk on high for 5 minutes or until thick and pale. Fold the cooled chocolate mixture into egg mixture, then fold in flour. Half-fill the moulds with the batter and place 3 cherries in each. Top with the remaining batter and bake for 9 minutes or until the tops are firm (the centres will still be molten).
• 4.
  Remove from the oven and cool in the moulds for 5 minutes before inverting onto warmed plates. Dust with cocoa and top with remaining cherries. Serve puddings with vanilla bean ice cream and the reserved cherry juice.