| Bookmark and Share

Chef Craig Flinn's Valentine's Day Recipe

WARM CHOCOLATE CAKE WITH CHERRIES JUBILEE AND VANILLA ICE CREAM

 

This makes a large recipe, so cut the amounts in half for about 8 to 10 portions.

 

Chocolate Cake:

 

  • 2 lb unsalted butter (plus a bit extra for greasing the ramekins)
  • 16 oz dark bittersweet chocolate
  • 10 eggs
  • 8 egg yolks
  • 1 cup plus 2 tbsp white sugar (extra is for dusting the ramekins)
  • 2 tbsp vanilla extract
  • 1/2 cup plus 2 tbsp sifted cake flour
  • 1/2 tsp salt

 

  1. Use a double boiler (a clean mixing bowl sitting over a pot of simmering water) to melt the chocolate and butter together. When completely smooth set aside.
  2. Combine whole eggs, egg yolks, white sugar, and vanilla extract in a separate bowl and mix with the paddle attachment until the batter reaches the ribbon stage. Whisk in the melted chocolate and, when smooth, gently fold in the sifted flour and salt.
  3. Using the extra butter and sugar, grease the inside of 24 ramekins and fill to 3/4 full. Refrigerate until batter has set. Preheat oven to 400 F and bake for 10 to 12 minutes. Convection ovens may require a couple of minutes less. Remove from oven and rest the cakes for 5 minutes.
  4. To remove the cakes run a small paring knife along the inside of the ramekin and carefully turn the dish upside down in the middle of the plate being used to serve the dessert...serve immediately with cherries jubilee and vanilla ice cream.

 

Cherries Jubilee:

 

  • 4 cans sour bing cherries
  • 3 tbsp butter
  • 1/4 cup kirsch liqeuer or brandy
  • 3/4 cup sugar
  • juice and zest of 1 orange
  • 1/2 cup heavy cream 35%
  • 1 tsp cornstarch

 

  1. Strain the canned cherries into a boil and reserve the juice. Sauté the cherries in the butter for 2 minutes and flambé with kirsch. When the flames subside, add about a cup of reserved juice, the sugar, and the orange juice and zest and bring to a rapid boil. Add the cream and reduce the sauce for a few minutes. Make a slurry of the cornstarch and a little more cherry juice and thicken the sauce to the desired consistency. Serve over the cakes with ice cream while the sauce is still warm.