Chocolate and Sour Cherry Crumble

Begin by putting the cherries and brandy in a small saucepan and bring it just up to simmering point, then turn off the heat and leave them to soak and plump up for about 1 hour.

Meanwhile, whisk the cream and cocoa together in a medium-sized saucepan until blended and smooth then place it over a medium heat, bring it up to simmering point, then reduce the heat and simmer very gently for 10 minutes. Now, in a medium bowl whisk together the egg yolks, sugar and cornflour, then (still whisking) pour the hot chocolate cream over the yolks.

When it is all in, immediately return the mixture to the saucepan and, over a gentle heat, whisk again until it just reaches simmering point and has thickened (don’t worry, it won’t curdle – if it does look at all grainy, it will become smooth again when whisked off the heat). When it’s ready, stir in the soaked cherries and any brandy, pour the whole lot into a baking dish and leave to cool completely.

While it’s cooling make the crumble.

Place the butter, flour, cocoa and sugar in a processor and give it a whiz until it resembles fine breadcrumbs, then add the almonds and process again (not too fast) until they are fairly finely chopped but still have a few chunky bits. If you don’t have a processor, in a large bowl rub the butter into the sifted flour until it resembles breadcrumbs, then stir in the cocoa, sugar and almonds (which should be fairly finely chopped by hand).

Preheat the oven to 180C, gas mark 4.

Now sprinkle the crumble on to the cold chocolate custard, pressing it down lightly. Bake on the centre shelf of the oven for 35 minutes. When it’s cooked, take it out and leave it to stand for 10 minutes. Serve dusted with cocoa powder and you can, if you like, sprinkle with sugar sparkles.