8 oz semi sweet dark chocolate
7 oz butter
1 cup super fine sugar
4 extra large eggs
1 cup self raising flour
4 oz dried cherries
1 cup port
9 oz mexican drinking chocolate (3 tablets)
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:
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.
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