Molten Chocolate Cake with Cherry Sauce
½ cup + 1 ½ TBLS sugar
1/3 cup water
6 ½ oz callebaut or valrhona bittersweet chocolate roughly chopped
9 TBLS European style butter cut into 1 TBLS pieces
3 large eggs at room temperature
In a medium sauce pan melt ½ cup sugar and water and bring almost to a boil. Remove from heat and pour into bowl. Add chocolate and butter and stir until combined and thoroughly melted.
In a large mixing bowl combine remaining sugar and eggs. Whip until the eggs form ribbons about 4-5 minutes. Fold in chocolate mixture until combined. Be careful not to over mix.
Divide amongst 6 buttered ramekins. The cake can be refrigerated at this point and cooked prior to serving.
Place ramekins in a roasting pan. Fill the pan with hot water ½ way up the ramekins. Bake at 300 degrees for 30 minutes until tester inserted in the middle comes out with a few crumbs. Allow cakes to cool to room temperature for about 30 minutes.
To serve: You can serve with either a chocolate sauce and then a side of either cardamom or ginger ice cream or a cherry sauce. The ice cream and ginger recipes are included under the dessert section.
Chocolate Sauce:
3 oz bittersweet chocolate
½ cup heavy cream
Heat cream and melt chocolate until combined. Drizzle over cake and garnish with whipped cream, mint and shaved chocolate.
Cherry Sauce
1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
3/4 cup sugar
1/4 cup cherry liquor or chambourd
¼ tsp cinnamon
Combine cherries with juices, 1/2 cup sugar, liqueur, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Set aside cherry sauce. |
