Written by Executive Chef Craig Strong
|
Serves 8
INGREDIENTS 9 eggs 300 grams sugar 250 grams butter 250 grams dark chocolate 135 grams all purpose flour 1 cup brandied cherries
METHOD In a mixer with the whisk attachment, whip eggs and sugar until light (ribbon stage). Over double-boiler, melt chocolate and butter. Fold butter-chocolate into egg mixture. Sift flour and fold. Fold in cherries. Fill buttered and sugared or sprayed and parchment lined molds ½ way with batter. Bake at 350 degrees for 10 – 12 minutes.
Serve warm with vanilla bean ice cream on side.
|