Cherry Crumble with Chocolate & Almonds

Thaw the sour cherries. Preheat the oven to 220 °C (top/bottom heat). Finely chop the dark chocolate.

Melt 70 g butter in a pot over medium heat. Add the cherries, cinnamon, and 120 g brown sugar and simmer for about 4 minutes, stirring frequently.

Reduce the heat and stir in the chopped chocolate and almond flakes. Once the chocolate has melted, add the crumbled ladyfingers and the fruit brandy. Mix everything well and remove from the heat. Fill ovenproof ramekins two-thirds full with the mixture.