200 g (7 oz) plain dark chocolate, broken into pieces
3 tablespoons double cream
1 tablespoon brandy
2 eggs and 1 egg yolk
50 g (2 oz) caster sugar
50 g (2 oz) undyed glacé cherries, halved
4 ready-made individual pastry cases
Put the chocolate, cream and brandy in a small bowl. Set it over a saucepan of gently simmering water, so the bottom of the bowl is not touching the water, and heat for a couple of minutes until the chocolate is melted. Leave to cool a little.
Whisk together the eggs, egg yolk and sugar with a hand-held electric whisk until pale and creamy. Carefully stir the chocolate mixture into the eggs. Arrange the cherries in the pastry cases, pour over the chocolate mixture and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12 minutes or until just set.