Preheat the oven to 200°C (180°C fan oven), Gas mark 6.
Melt Stork with Butter with chocolate over a pan of simmering water. Stir in the sugar and vanilla extract and heat until sugar dissolves. Remove from heat.
Add eggs one at a time and beat until smooth. Finally, add the flour and mix well.
Divide the mixture between the muffin cases placed in the muffin tray (put double paper cases in each cup). Bake for approximately 20 minutes.
Warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat until the sauce thickens. Cool. . Carve the heart shape in the baked and cooled muffins with a spoon or a knife.
Pour the cooled cherry gel into the heart shape, then cut out hearts of paper, place on the muffins and dust with icing sugar. Remove the paper.
Your Cherry Heart Chocolate Pudding is ready!
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 8