Yeah, this dessert is damn good. But this is only one of two of its aces. The second one is the time for cooking. It’ll take you only 5-7 minutes from the moment you take cherries of the freezer to the moment you open the oven.
Turn on the oven and heat it up to 175 degrees, top-bottom.
Take the cherries of the freezer (200 g).
Put cherries on the bottom of the ramekins. Add 1 tsp of sugar upfront to each form, and spread it evenly. The same way add there 1 tsp of flour. You can also add a pinch of ground cinnamon and ginger.
Put 30-50 g of chopped unsalted butter to the casserole, and melt it in the small fire. Wait until golden and take off the fire.
In a small bowl mix 75 g of sugar, 50 g of the first-grade wheat flour, a pinch of salt, and ½ tsp of baking powder. Mix until smooth.
Beat 1 egg into a deep bowl and whip it a bit with a fork. Add half of the whipped egg to the bowl with sugar and flour, and mix.
Put the mix on the cherries, try to spread it evenly. Add melted butter on top.
Bake for 25-35 minutes or until the top crust is golden and there’s some cherry juice on top. When ready, let them rest and cool down for 15-20 minutes.