Cherry Crumble with Chocolate & Almonds

Preparation

• 1
  Thaw the sour cherries. Preheat the oven to 220 °C (top/bottom heat). Finely chop the dark chocolate.
• 2
  Melt 70 g butter in a pot over medium heat. Add the cherries, cinnamon, and 120 g brown sugar and simmer for about 4 minutes, stirring frequently.
• 3
  Reduce the heat and stir in the chopped chocolate and almond flakes. Once the chocolate has melted, add the crumbled ladyfingers and the fruit brandy. Mix everything well and remove from the heat. Fill ovenproof ramekins two-thirds full with the mixture.
• 4
  For the crumble topping, combine the remaining 60 g soft butter with 120 g sugar and 120 g flour in a bowl and work into crumbles with your hands. Distribute the crumbles evenly over the cherry mixture in the ramekins until they are filled to the brim.
• 5
  Place the ramekins on a baking sheet and bake in the preheated oven for about 5 minutes until golden brown.
• 6
  Let the finished crumble cool briefly and dust with powdered sugar before serving. Served warm with a scoop of vanilla ice cream, it tastes especially good.