Combine chocolate, sugar and butter in a metal bowl, place on saucepan over boiling water, when everything is melted, add eggs and stir. Add flour at the end and stir.
Pour batter into forms, preferably aluminium, and bake for 10 minutes at 200°C. Can be served directly after baking or chilled in the fridge and then heated before serving so that the centre remains liquid.
Pit the cherries, add chokeberry juice and boil until half the liquid has been reduced. Add sugar, thicken with corn starch and set aside.
Serve as illustrated, decorated with chocolate.