Servings: Makes 6 (3/4 cup) cakes
Ingredients:
6 squares semi-sweet or bittersweet baking chocolate
10 tablespoons unsalted butter
1 1/2 cups confectioners' sugar
2 large eggs
4 egg yolks
1/2 cup all-purpose flour
Warm Black Cherry Sauce (see recipe below)
Whipped cream (see recipe below)
Instructions:
Preheat oven to 425°F (220°C). Butter 6 (3/4-cup) custard cups, ramekins or soufflé dishes. Place on cookie sheet.
Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in the 2 eggs and
the 4 egg yolks. Stir in flour. Divide batter among prepared custard cups.
Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. Serve cakes with a little Creme Fraiche on the side, or try this lovely Warm Black Cherry Sauce and Whipped Cream.
WARM BLACK CHERRY SAUCE
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon almond extract
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
WHIPPED CREAM
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.
MAKE-AHEAD:
Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.
Makes 6 (3/4 cup) cakes.
Source: DianasDesserts.com
Date: January 31, 2002