Chocolate marquise with vanilla roast cherries

Line a 11 x 25cm (base measurement) loaf pan with plastic wrap. Place the chocolate in heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and mixture is smooth. Remove from heat and set aside for 10 minutes to cool.

Use an electric beater to whisk the egg yolks and sugar together in a large bowl until thick and pale.

Use clean electric beaters to beat the butter in a separate bowl until pale and creamy. Add melted chocolate, cocoa, coffee and honey, and beat on slow speed until just combined. Add egg yolk mixture and beat until just combined.

Use clean electric beaters to whisk the thin and double cream in a separate bowl until soft peaks form. Add to chocolate mixture. Use a metal spoon to fold until well combined. Spoon into the prepared pan. Cover with plastic wrap and place in the fridge for 6 hours or until firm.

Preheat oven to 180°C. Place the cherries in a roasting pan and sprinkle with vanilla sugar. Bake in preheated oven for 10 minutes or until cherries are tender and sugar dissolves.

Turn the chocolate marquise onto a serving platter. Top with cherries and sprinkle with extra vanilla sugar. Cut into slices to serve.