Dark Chocolate Italian Flan

10 oz semi-sweet dark chocolate

13 Tbs butter

5 eggs

1/2 cup sugar

1/3 cup flour

Cherry preserves

Cocoa powder

2 cups fresh cherries, pitted

1 Tbs brown sugar

1 Tbs granulated sugar

2 Tbs cherry brandy

2 tsp cornstarch

Preheat oven to 350 degrees. Rub the inside of individual 6 ounce ramekins with butter and coat them entirely with cocoa powder.

In a double boiler, melt chocolate and butter over low heat. Remove from heat and set aside.

Using a mixer on high speed, whip eggs and sugar until peaks form. About 5 minutes. Slowly fold in flour and then melted chocolate until completely combined. Fill the ramekins halfway with the batter. Add a tablespoon of preserves. Fill the rest of the way with batter.

Bake for 15 minutes. Cool for 5 minutes. While baking, make the sauce by placing cherries, brown sugar, granulated sugar and brandy in a saucepan. Cook over medium heat, stirring frequently, until cherries begin to break down and juices release.

Once juice begins to form remove a small amount of juice to a small bowl and combine with the cornstarch. Pour cornstarch mixture back into the cherries. Simmer until mixture thicken and remove from heat. When cakes are cooled invert onto serving dishes and top with cherry sauce.