Make some Genoese cake mixture as you would for a light cake, and pour it into greased molds like cups. You can take the weight of one egg in dried flour, butter, and rather less of sugar. Beat the butter and sugar together to a cream, sprinkle in the flour, stirring all the time, a pinch of salt, and then the beaten egg. When your little cakes are baked, turn them out of the molds and when cool turn them upside down and remove the inside, leaving a deep hole and a thin crust all round. Fill up this hole with the custard and chocolate as above, and let it grow firm. Then turn the cases right way up and pour over the top a sweet cherry sauce. You may require the yolks of two eggs to make the custard firm.

[Mdlle. B-M.]