- 65g plain flour
- 50g butter
- 2 large eggs, beaten
- 125g dark chocolate (55% percent cocoa solids)
- 2 tbsp sugar
- 300ml double cream
- 3 drops vanilla essence
- 1 teaspoon caster sugar
- 20 cherries, de-stoned
- Pinch of salt
Pre-heat the oven to 220C/200 Fan/Gas 7. Line two baking trays. Sift the flour and a pinch of salt on to a sheet of baking paper. Cut the butter into pieces and heat in a pan with 150ml water until melted. Increase the heat until boiling, then remove from the heat and tip in all the flour.
Beat with a wooden spoon until it forms a small ball that comes away from the sides of the pan. When this happens, stop beating. Set aside for 10 minutes.
Beat 2 large eggs. Add the mixture, a bit at a time, until smooth and glossy. Spoon 20 small piles of the mixture onto the trays, leaving a gap between each, and bake for 20 minutes until crisp and golden. Make a small hole in the side of each profiterole and bake for 5 minutes. Cool on a wire rack.
For the sauce, heat the dark chocolate in a pan with the sugar and 150ml water. Stir until the chocolate has melted, then simmer for 5 minutes.
Whip the double cream with the vanilla essence and 1 teaspoon caster sugar. Split the buns, fill each one with a dollop of cream and a cherry, then serve with the chocolate sauce.