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Ingredients
- 6 ounce Semisweet chocolate
- 2 c. Heavy whipping cream
- 4 x Egg yolks, beaten
- 1/4 c. Superfine sugar
- 3/4 lb Bing cherries, pitted
- 2/3 c. Water
- 1/4 c. Superfine sugar
- 2 tsp Arrowroot
- 2 tsp Ice water
- 2 Tbsp. Kirsch
- 4 x Maraschino cherries, for garnish, (up TO 6)
Directions
- This is a intensely chocolate creamy indulgence you can make ahead. It's topped with a thin layer of crisp caramel while waiting underneath is a velvety chocolate cream and a cherry surprise.
- Preheat oven to 400 degrees F.
- Place the cherries, water and superfine sugar in a saucepan over moderate heat. Stir to dissolve the sugar, then bring to the boil, reduce the heat and simmer for 3 min. Mix the arrowroot with the cool water and stir into the cherries. Stimmer for 2 min, stirring occasionally. Stir in the kirch and let cold.
- Meanwhile, in a saucepan, carefully heat the chocolate with the cream and mix. Bring to a boil, then let cold slightly. Pour the chocolate cream into the beaten egg yolk and whisk. Strain the mix.
- Equally divide the cherries among the individual ramekins. Spoon the chocolate cream to fill. Bake in oven for about 10 min in a bain marie
- (or possibly till a skin forms on top). Let cold. To finish, heat the broiler.
- Sprinkle each with an even layer of superfine sugar. Place the ramekins under the broiler as close to the heat source as possible. Broil for about 2 min or possibly till the sugar melts, bubbles and caramelizes. Remove from broiler and let cold . The caramel will form a crisp layer on top. Chill.
- Before serving decorate with one single stemmed cherry on top. (Serving suggestion: offer him your cherry to eat.) Recipe inspired by Anne Willan.
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