Warm Chocolate Cakes with Mascarpone Cream
Provided by: Food&Wine
In his riff on Black Forest cake, a favorite dessert of his father?s, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred. Plus: Top Chef
- 8 ounce(s) bittersweet chocolate, chopped plus shavings for garnish optional
- 1 1/2 stick(s) 6 ounces unsalted butter
- 3 large eggs, plus 3 large egg yolks at room temperature
- 1/2 cup(s) sugar
- 1/4 cup(s) cake flour
- 1/2 cup(s) heavy cream
- 1/2 vanilla bean, split and seeds scraped
- 2 tablespoon(s) light brown sugar
- 1/2 teaspoon(s) finely grated lemon zest
- 1 cup(s) mascarpone, 8 ounces
- 1 teaspoon(s) fresh lemon juice
- About 1/2 cup brandied cherries or kirsch-soaked sour cherries
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.