(serves eight)

30ml water
125g sugar
6 egg yolks, beaten
135g butter, softened
75g cocoa
70g melted couverture
255ml cream, semi-whipped
Chocolate décor
Gold leaf
Compote cherries
Kirsch

Boil the water and sugar to soft ball (119ºC) and whisk into the egg yolks. Keep beating, monté with the butter and cocoa, pour in the chocolate and fold in the whipped cream. Pour into rings and chill. Turn out, dust with cocoa, top with chocolate decoration and gold leaf. Surround with cherry compote. At the table, pour around Kirsch and flambé.

Simon Radley

Photo © Rob Whitrow