Drizzle the sponge with 5–6 tbsp of the cherry syrup, until lightly soaked. Reserve 6 of the cherries for decoration and scatter the rest over the sponge. Pour the chocolate custard on top.
Meanwhile, take a bowl full of fine chocolate, add some fresh cream and microwave it for 2 minutes at lowest temperature, keep steering after every 30 seconds. 8. When gujiya is cooked, dip it in ...