Instructions: Drain cherries and set aside, reserving juice.

Place juice and first lot of sugar in a pan, bring to the boil and reduce liquid by half. Thicken liquid with cornflour dissolved in water, add drained cherries and stir to combine.

Grease 6 individual souffle dishes and sprinkle lightly with sugar. Spoon in cherry mixture and set aside.

Melt butter in pan, stir in flour and cook over low heat for 1 minute. Remove from heat, stir in milk and return to heat, stirring until smooth and thick. Remove from heat and stir in chocolate, sugar, coffee, kirsch and vanilla and mix well until smooth.

Quickly stir in egg YOLKS and transfer mixture to a large bowl.

Beat egg whites until soft peaks form, add 1 tblsp sugar and beat until firm. Fold lightly into chocolate mixture. Pour into prepared dishes, place on an oven tray and into a moderate oven (360F) for 15 minutes or until well risen.

Dust with sifted icing sugar and serve immediately.

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