Step 1

Place the cream in a saucepan, add the chocolate and stir over low heat until smooth. Add 30g of the butter and stir until melted, then add 1 cup of the drained cherries and half the kirsch or brandy. Transfer to a bowl and chill for 2 hours or until fi rm.

Step 2

Melt remaining butter. Using a pastry cutter, cut six 5cm rounds from the brioche slices, then cut out six 7cm rounds from other slices. Brush all slices with melted butter on one side.

Step 3

Place smaller rounds in the base of six 1/2 cup (125ml) dariole moulds, buttered-side down. Cut remaining brioche into long strips, brush with butter and use to line sides of moulds.

Step 4

Divide the chilled fi lling between the moulds and place the larger rounds of brioche on top, buttered-side up. Chill or freeze the Charlottes until ready to serve.

Step 5

Preheat the oven to 190°C.

Step 6

Place the Charlottes on a baking tray.

Step 7

Bake for 20 minutes until golden.

Step 8

Meanwhile, place the remaining cherries and reserved syrup in a saucepan. Combine the arrowroot with 1 tablespoon cold water and add to the cherries with the remaining kirsch or brandy. Cook over low heat for 1-2 minutes until slightly thickened, then cool slightly.

Step 9

Leave the Charlottes to stand for 5 minutes after cooking, then invert onto serving plates. Dust with cocoa powder and serve with a little cherry sauce, and whipped cream if desired.