Warm Chocolate Cakes with Mascarpone Cream
TOTAL TIME: 0:45
SERVES: 6
INGREDIENTS
8 oz. bittersweet chocolate, plus shavings for garnish
1½ stick unsalted butter
3 large eggs
3 large large egg yolks
½ c. sugar
¼ c. cake flour
½ c. heavy cream
½ vanilla bean
2 tbsp. light brown sugar
½ tsp. finely grated lemon zest
1 c. mascarpone
1 tsp. fresh lemon juice
½ c. brandied cherries or kirsch-soaked sour cherries
DIRECTIONS
1- Preheat the oven to 375 degrees F. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
2- In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
3-Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
4-In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
5-Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.
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