Valrhona Chocolate Cherry Cake Recipes

Steps:

• Preheat the oven to 325 degrees. Butter and flour six, 6 ounces custard cups.
• Place chocolate and butter in a metal bowl and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Add 1 tablespoon. chopped chocolate. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates and serve with warm ice cream.

Steps:

• In a bowl macerate cherries in brandy, stirring occasionally, 2 hours, or until brandy is almost absorbed.
• Preheat oven to 350°F.. Line bottom of a buttered 10-by-2 inch round cake pan with wax paper or parchment paper and butter paper.
• In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture.
• In a bowl with an electric mixer beat yolks and 1/2 cup sugar until light and fluffy. Add chocolate mixture and stir until combined. Fold in cocoa powder until combined well (be careful not to overmix).
• In another bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir about one fourth meringue into chocolate mixture to lighten and fold in remaining meringue gently but thoroughly. Fold in cherries.
• Transfer batter to pan, smoothing top, and bake cake in middle of over 40 minutes, or until center is just set. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of pan an invert cake onto rack to cool completely.

Steps:

• Preheat oven to 325 F.
• Butter and flour six 6-oz custard cups.
• Mix
• chocolate and butter in metal bowl.
• Set over saucepan of simmering water; stir until smooth.
• Cool slightly.
• Using electric mixer, beat eggs, yolks and sugar in bowl until pale and thick, about 10 minutes.
• Reduce speed; gradually beat in flour.
• Add chocolate mixture and continue to beat until thick and glossy, about 5 minutes.
• Divide among prepared cups.
• Bake until cake is set around edges but center moves slightly when cup is moved, about 12 minutes.
• Cool slightly.
• Run sharp knife around edge of cups.
• Turn out onto plates.
• One of France's finest chocolate makers inspired this dessert, which is baked until cake like at the edges but still soft in the middle. When the center is cut, it runs out to create a sauce. *** (preferably Valrhona) Serve warm with ice cream.

Steps:

• Preheat the oven to 325 degrees. Butter and flour 6 6-ounce custard cups.
• Place the chocolate and butter in a metal bowl, and set it over a pan of simmering water. Stir until melted and smooth. Cool slightly.
• Using an electric mixer, beat the eggs, yolks and sugar until they are pale and thick, about 10 minutes. Reduce the speed, and gradually mix in the flour.
• Add the chocolate mixture to the flour mixture, and continue to beat until thick and glossy, about 5 minutes.
• Divide among the prepared cups. Bake until the cake is set around the edges but the center moves slightly when the cup is moved, about 12 minutes. Cool slightly.
• Run a sharp knife around the edges of the cups. Turn out onto plates, and serve warm with ice cream.