Warm Chocolate Cake with Brandied Cherries from Studio at Montage Laguna Beach Print
Written by Executive Chef Craig Strong   

Serves 8

9 eggs
300 grams sugar
250 grams butter
250 grams dark chocolate
135 grams all purpose flour
1 cup brandied cherries

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.