Heat the golden caster sugar in a pan with the water for about 2 minutes until the sugar has dissolved and starts to turn syrupy. Add the halved cherries and cook, stirring, for 1 minute. Pour in the Moscato wine and bring to the boil, bubble to reduce for 5 minutes, then add the whole cherries and cook for 1 minute. Cool.
Melt the chocolate with the butter in a bowl over a pan of simmering water (see
Whisk the whole eggs, egg yolks and golden caster sugar until very pale, foamy and doubled in volume. Pour in the melted chocolate mixture and gently fold in, then fold in the flour.
Grease 6 cooking rings, 6 x 8 cm (2½ x 3½ inches), and arrange them on a baking tray lined with nonstick baking paper, or use base-lined tart tins or Yorkshire pudding tins. Turn the mixture into the rings or tins and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 8 minutes until firm on the outside and squidgy in the centre. (Unbaked cakes can be chilled for up to 5 hours before baking for 9 minutes.)
Remove the rings or remove from the tins. Drizzle with the syrup and serve with the cherry compôte, arranging 2 whole cherries with stems on each plate.