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 way with batter. Bake at 350 degrees for 10 12 minutes.

Serve warm with vanilla bean ice cream on side.