cherry-chocolate molten cakes

Molten Chocolate Cherry Cakes with Roasted Cherry Compote

Source: adapted from Bittersweet by Alice Medrich
Note: The original recipe calls for raspberry puree to flavor the ganache centers, but I was tempted by the first crop of cherries in the market, so I decided to improvise. If you want to stick to the original, just substitute 1/4 cup strained fresh raspberry puree and 1 tablespoon of sugar for the cherry preserves.
Serves: 6

For cakes:
Sugar for the ramekins
7 oz (200 grams) bittersweet chocolate (at least 70% cocoa solids)
6 tablespoons butter
1/4 cup cherry preserves, heated and strained (measured after straining)
1 tablespoon kirsch or brandy (optional)
5 tablespoons sugar
2 large eggs
1 egg white
1/8 teaspoon cream of tartar
pinch salt

For cherry compote:
1 lb. cherries, halved and pitted
juice of 1 lemon
1/3 cup sugar
2 tablespoons kirsch or brandy (optional)

Put a pie plate in the freezer to chill. Liberally butter the insides of 6 small ramekins or custard cups, sprinkle with sugar, then tap out the excess.

Melt the chocolate and butter together in the microwave, heating on medium power in 20-second bursts until melted (or do this in a double boiler). Transfer 5 tablespoons of the chocolate mixture to a small bowl, and stir in the cherry preserves and liquor if using. Scrape this into the chilled pie pan and return it to the freezer for ten minutes to harden. When it has, use a small spoon to form the mixture into six round truffles (they don't need to be perfect). Return them to the freezer.

Stir the egg yolks into the remaining chocolate mixture. In a clean bowl beat the three egg whites with the cream of tartar and pinch of salt until they start to form soft peaks. Beat in the sugar a tablespoon at a time, until the peaks are shiny but not dry. Fold about one-quarter of the egg whites into the chocolate mixture to lighten, then fold in the rest. Using half the batter, fill each ramekin about half-full. Press one frozen chocolate-cherry truffle into the center of each cup. Cover with the remaining batter, leveling the tops. The truffles should be completely covered. Cover the cups with plastic wrap and refrigerate at least 3 hours and up to 3 days.

Preheat the oven to 400F/200C. Combine the all the ingredients for the cherry compote in a baking dish and roast in the oven for about 20 minutes, or until the liquid is syrupy and bubbling thickly. Remove and set aside. Twenty minutes before you want to serve the cakes, remove the plastic wrap from the ramekins and place them on a baking sheet. Bake 10-14 minutes, or until puffed like little souffles and a toothpick inserted in the center meets no resistance. Let the cakes cool for about 3 minutes.

Run a knife around the inside of each cup. Holding with a potholder, invert the cakes onto serving plates. Serve with the roasted cherry compote and a dollop of lightly sweetened whipped cream or creme fraiche.

Note: When I inverted these, I found that I had inadvertently pressed all my truffles to the bottom, and they broke open as I unmolded the cakes, thus depriving us of the 'molten center' effect. To guard against this, I would reduce the amount of chocolate I used for the truffles to 4 tablespoons, to make sure I would have enough batter to cover them top and bottom. Of course, you could always serve them from the ramekins - then it's like discovering a fountain of liquid gold at the bottom of each cup!