1¼ Cup of sugar
?? cup of cocoa powder
ten coarsely chopped sweet and sour chocolate
½ cup unsalted butter, cut into pieces
4 large eggs
1 teaspoon of vanilla extract
½ teaspoon kosher salt
For the whipped cream
1½ tablespoons of sugar
?? cup of fresh cream
½ cup of heavy cream
For the compote
Makes about 2 cups
1 cup of dry red wine
½ cinnamon stick
1 cup of dried sour cherries
Butter an 8-inch cake pan and line it with parchment paper. Preheat the oven to 350 degrees. Sift the sugar and cocoa powder together in a small bowl and set aside.
Place a pot on the stove with 2 inches of water for a double boiler and bring to a boil. In a bowl that will rest on top of the pan, add the chopped chocolate and butter. Place the bowl on the heat and stir gently with a heat-resistant spatula until it is just melted (don’t let it heat too much). Stir in the sugar and cocoa powder mixture until completely incorporated. Whisk each egg individually, just incorporating each before adding the next. Stir in the vanilla and salt.
Pour the dough into the prepared pan and place on a rack in the center of the oven. Bake for 30 minutes, until just set. Remove from the oven and let cool to room temperature before unmolding.
For the whipped cream: In a bowl, whisk together the sugar and crème fraîche until smooth. In another bowl, whip heavy cream until stiff and medium peaks form. Incorporate the whipped cream into the crème fraîche mixture. Makes 2 to 3 cups.
To serve, cut into regular slices and arrange on plates. Place 2 tablespoons of dried cherries and syrup (see recipe below) next to the slice of cake and top with whipped cream.
For the cherry compote in red wine: Bring the wine, cinnamon stick and sugar to a boil and add the cherries. Return to a simmer and cook, 5 minutes, until the cherries are plump. Remove from the heat and let cool completely. Remove the cinnamon stick. Serve at room temperature. Store in the refrigerator for up to 1 week.
– Liza Hinman