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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 8 oz bittersweet chocolate
                                                                  • Yes No 1 1/2 6 oz stick unsalted butter
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup cake flour
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 vanilla bean pod
                                                                  • Yes No 2 tbsp golden brown sugar
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 1 8 oz cup mascarpone cheese
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 cup kirsch sour cherries
                                                                  • Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
                                                                  • In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
                                                                  • Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
                                                                  • In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
                                                                  • Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend

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