February 27, 2006

Recipe of the week

Tapawingo's Molten Chocolate Cakes with Cherries

      Preheat oven to 350°.
      Combine cherries with juices, 1/2 c. sugar, kirsch and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes.
      Using slotted spoon, remove 1/4 c. cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce. Butter two 3/4-c. ramekins or custard cups. Whisk cocoa and remaining 1/4 c. sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 c. chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made a day ahead. Cover separately; chill.)
      Bake cakes uncovered until edges are set, but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes. Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint. Makes two servings.