Prepare the caramel, adding the sugar in an enameled pan, stir until the sugar has dissolved and turns a brown color. add the caramel to the mold.
In a separate bowl, mix the ingredients well for about 3 minutes. Add this mixture to the mold with the caramel.
Bake in a bain-marie oven at 350 °C (350 °F) for 60 minutes.
Remove from the oven and let stand. When cool, refrigerate for approximately 3 to 4 hours.
Unmold and decorate with chocolate sauce and cherries.
