Chocolate & Cherry Cake
- ½ pound bittersweet chocolate
- ½ pound butter
- 1 cup C&H® Granulated Sugar, divided
- ½ cup milk
- 6 eggs
- 6 egg yolks
- ½ cup dried cherries
- 2 cups water
- fresh cherries with stems, for garnish
- fresh Cherry Jubilee, for serving
- real vanilla bean gelato or vanilla ice cream, for serving
Preheat oven to 300°F. Melt the chocolate and butter in a double boiler. Mix ½ cup sugar with milk. Heat until it comes to a boil; stir into the melted chocolate and butter. Allow the mixture to cool.
In a separate bowl, stir together the eggs and egg yolks. Stir the eggs into the chocolate mixture.
Mix the dried cherries, water and ½ cup sugar together in a small pot and simmer until the cherries have rehydrated and the liquid reduces to a thin syrup, about 15 to 20 minutes. Combine the cherry mixture with the chocolate mixture.
Butter 6 (4-ounce) ramekins and line with paper. Portion the chocolate cake mixture into each ramekin. Place several cherries on top of each cake and bake for 30 minutes.
- C&H® Granulated Sugar
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ cup orange juice
- 3 cups pitted fresh, sweet cherries
- ½ teaspoon grated orange peel
- ¼ cup brandy (optional)
Combine the sugar and cornstarch. Blend in the water and orange juice, and bring to a boil. Cook and stir until thickened and smooth. Add the cherries and orange peel; return to a boil and simmer for 10 minutes.