1 tablespoon unsalted butter, at room temperature, plus 1 tablespoon to grease the ramekins Unsweetened cocoa powder, for dusting 4 ounces bittersweet chocolate, coarsely chopped (use Valhrona or Callebaut) 1/2 cup (1 stick) unsalted butter, in chunks 2 large eggs 2 large egg yolks 2 tablespoons plus 1 1/2 teaspoons sugar 1/4 cup plus 1 tablespoon sifted cake flour

Step 1 Heat the oven to 350 degrees. Grease 6 (4-ounce) ramekins with the 1 tablespoon softened butter and dust with cocoa powder; tap out excess. Melt the chocolate and butter in a double boiler or in a bowl over hot water, stirring until smooth. Remove from the heat.

Step 2 In a large bowl, whisk together the eggs, yolks and sugar until well combined. Whisk in the melted chocolate mixture. Sift the cake flour over the mixture and fold in.

Step 3Divide the batter among the ramekins. Arrange the ramekins on a baking sheet and bake for 5 to 6 minutes. Rotate the pan and bake an additional 4 to 6 minutes, until the edges look set and have pulled slightly away from sides but the centers are still slightly liquid. Do not overbake.

Step 4Invert the cakes onto plates immediately and serve with the cherries.

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