Chocolate Cherry Pudding Parfait
Preheat oven to 160°C.
Grease 4-6 ramekins with oil. Set aside.
Melt butter in small pot over low heat. Add sugar and chocolate, stir until smooth (approximately 8 minutes).
Add in the vanilla and remove from heat to cool slightly.
Sift cornflour and cocoa powder into a bowl. Make a well in the centre and crack eggs into it. Mix until well combined.
Add chocolate mixture and stir until smooth and glossy.
Fold in the chopped cherries.
Pour evenly into the ramekins. Bake for 30-35 minutes. The outside of the pudding will spring back when touched but the centre will still be quite moist. Allow to cool.
Melt 200g chocolate melts in the top of a double boiler. Remove from heat and add remaining 50g of chocolate. Stir until melted. Spread a thin layer on parchment or acetate. When the chocolate is firm use a warm knife to cut into triangular shards.
Place chocolate melts in the top of a double boiler. Melt over medium heat ensuring there is no contact with the water.
Add the thickened cream and stir until well combined.
Spoon pieces of pudding into 4-6 serving glasses. Layer chocolate sauce, cherries and lightly whipped thickened cream. Decorate with chocolate shards.