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the goods 8 oz semi sweet dark chocolate 7 oz butter 1 cup super fine sugar 4 extra large eggs 1 cup self raising flour ganache: 4 oz dried cherries 1 cup port 9 oz mexican drinking chocolate (3 tablets) or 9oz semi sweet dark chocolate and 1/2 teaspoon cinnamon 1 cup heavy cream crushed pecans (optional)
time: 15minutes active, 25 minutes baking you will need:
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mr lash, the chocolate demon (with cherry-port ganache) close your eyes, open wide and taste: fudge-gooey chocolate cake, sharp-sweet cherries and port ganache. mmm. here we go: pre heat the oven to 400f / 180c melt: butter, chocolate (broken into pieces) and sugar in a medium sized saucepan over a low heat. chocolate burns easily, so stir frequently remove: from heat and add eggs, 1 at a time. beat in with a wooden spoon or whisk. the batter will become quite glossy add: flour and stir to combine, making sure that any lumps are beaten out of the batter bake: in a buttered and floured 9 inch pan for 20 minutes(for oozing) or 25 minutes (for fudgy). remove from heat and let sit 5-10 minutes. if using the smaller 6 inch pans or ramekins, then bake for 15-20 minutes, let sit for 5 minutes. for the ganache: heat: the cherries and port in a medium saucepan until they start to boil. lower the heat and let them simmer until the port has been absorbed by the cherries (about 15-20 minutes). pulse: the poached cherries in a food processor until they are a puree (they will still be a little lumpy). return them to the saucepan and add the broken chocolate. melt the chocolate into the cherry puree. pour: the cream into the chocolate-cherry mix and stir until all of the cream has been combined. dip: the cakes into the ganache (or pour and spread the ganache over the cakes), roll the sides in a plate of crushed pecans (optional). serve: hot with ice cream or cold. scatter fresh cherries all over everything until you've made a terrible mess. enjoy! extra ganache can be served as a hot ice cream topping
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