CHOCOLATE AND CHERRY CRÈME BRULEE

- Preheat the oven to 160C/Gas3

- Bring the cream to just below the boil, remove from the heat and stir in the chopped dark chocolate

- Whisk the egg yolks with the 50g caster sugar then add the warm chocolate cream; return to the pan and heat, stirring to make a thick custard

- Divide the chocolate brownies between 4/6 ramekins; sprinkle the amaretto on to the brownies; pour over the custard and place ramekins in an ovenproof dish and pour hot water to come up halfway up the sides of the ramekins; cover in foil and bake for 40 minutes, then chill for at least 3 hours or overnight

- To make the sugary crust, gently melt the 6 tablespoons caster sugar in a non-stick pan and once it is a rich caramel colour, spoon it over the puddings and leave to set