Prepare the Cherry Compote: First, we'll make our surprise filling. In a small saucepan, combine the pitted cherries, 2 tbsp of caster sugar, and water. Bring to a gentle simmer over a medium heat. Cook for 5-7 minutes, stirring occasionally, until the cherries have softened and the liquid has thickened into a syrupy consistency. Set aside to cool completely.

Preheat and Prep: Preheat your oven to 200°C (180°C fan). Generously grease four 175ml ramekins with butter. Add a spoonful of cocoa powder to one ramekin, then turn and tap it to coat the inside completely. Tip the excess cocoa powder into the next ramekin and repeat until all are coated. This prevents the cakes from sticking.

Melt the Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (a bain-marie). Make sure the bottom of the bowl doesn't touch the water. Stir gently until everything is completely melted and glossy. Remove from the heat and set aside to cool slightly. For a detailed guide on this technique, BBC Good Food has an excellent tutorial.

Whisk the Eggs and Sugar: In a separate large bowl, using an electric hand mixer or a stand mixer with the whisk attachment, beat the whole eggs, egg yolks, and 60g of caster sugar together. Whisk on a high speed for 3-5 minutes, or until the mixture is pale, thick, and has roughly tripled in volume. When you lift the whisk, it should leave a ribbon-like trail on the surface.

Combine the Mixtures: Gently pour the slightly cooled chocolate mixture into the egg mixture. Using a spatula, carefully fold them together until just combined, being careful not to knock out all the air you've whisked in. Stir in the vanilla extract.

Fold in the Flour: Sift the plain flour and salt over the chocolate batter. Fold it in gently until no streaks of flour remain. Again, try to be as light-handed as possible to keep the batter airy.

Assemble the Cakes: Fill each prepared ramekin about halfway with the chocolate batter. Spoon a teaspoon of the cooled cherry compote into the centre of each one. Top with the remaining batter, filling the ramekins until they are about three-quarters full.

Bake to Perfection: Place the ramekins on a baking tray and bake for 13-15 minutes. This is the crucial part. The edges of the cakes should be set and pulling away from the sides slightly, but the centre should still look soft and have a definite wobble when you gently shake the tray. I find that taking them out at the 13-minute mark is what works best for me to guarantee that molten core.

Rest and Serve: Carefully remove the baking tray from the oven. Let the lava cakes rest in their ramekins for exactly 1 minute – no longer! Run a thin knife around the edge of each cake. Place a serving plate on top of a ramekin and, using oven gloves, confidently flip it over. Gently lift the ramekin away. Dust with icing sugar and serve immediately with a scoop of vanilla ice cream or a dollop of fresh cream.