Sour Cherry Crumble with Chocolate and Almonds

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

In a pot over medium heat, melt 70 g of the butter. Add the sour cherries, cinnamon, and brown cane sugar and simmer for about 4 minutes, stirring frequently.

Reduce the heat, stir in the chopped chocolate and sliced almonds. Once the chocolate has melted, add the crumbled ladyfingers and the fruit brandy. Mix everything thoroughly and remove from the heat. Fill the mixture into ovenproof ramekins (up to two-thirds of the height).