Written by Executive Chef Craig Strong
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.