Preparation time 15 minutes, cooking time 25 minutes.

1) Preheat oven to moderate. Grease six-hole (180ml) muffin pan. Sprinkle with a little plain flour, tilt to coat side of holes, shake off excess.

2) Place chocolate and butter in small saucepan, stir over low heat until mixture is smooth. Transfer to large bowl, stir in yolks and flour.

3) Beat eggs and sugar in small bowl with electric mixer about 5 minutes or until light and fluffy. Fold egg mixture into chocolate mixture, spoon mixture into prepared pan. Bake in moderate oven about 10 minutes, cakes should be soft in the centre. Stand 5 minutes, remove cakes carefully from pan.

4) Mean while melt jam in small saucepan over low heat, blend or process until smooth, strain. Return jam to saucepan, add a little water to give pouring consistency, bring to a boil. Skim surface, stand 5 minutes.

5) Serve warm soft-centred chocolate cakes, drizzle with warm sour cherry sauce.

Serves 6, per serving 40.5g fat, 2868kj

Serving suggestions: serve cakes topped with whipped cream .