1. Pre-heat oven.
2. Place the chocolate and butter into a bowl over hot water to melt. Do not allow the bowl to touch the hot water, Allow to cool.
3. Whisk the eggs, yolks, sugar and orange zest in a mixer until they have doubled in size. Fold in the chocolate mixture. Fold in the sifted flour.
4. Fill the ramekin dishes and refrigerate until needed.
5. Bake in the pre-heated oven for 8-9 minutes until slightly risen and still soft in the centre.
6. Compote: Stone the fresh cherries, put them in a pan with the stock syrup and kirsch. Remove from the heat and strain the juice into another pan and add the jam, bring to a simmer and strain it onto the cherries, You will now have a rich syrupy compote. If using canned cherries, add the jam to 50ml of syrup from the can and follow the above. The compote can be served cold, warm or hot.

To serve:
Vanilla ice cream and/or clotted cream, chocolate shavings.
Sit the warm sponges on the plates with the warm cherry compote and spoon the vanilla ice cream next to them. Place little scrolls/quenelles of clotted cream on top of the sponges and then a chocolate shaving on top of the cream. The clotted cream will just start to melt in the warm gateau. When they are cut open, it will then mingle with the melting centres.