Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

Oh so yummy, even when you use white or milk chocolate. Serve with whip cream to cut the richness slightly.

Ingredients Nutrition

Directions

  1. Chop 7 oz dark semi-sweet chocolate into pieces.
  2. Place into a metal bowl, add 1/2 cup butter.
  3. Melt over a simmering waterbath.
  4. Remove from heat.
  5. Add vanilla extract and (3) egg yolks.
  6. Whisk together until chocolate mixture is smooth.
  7. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.
  8. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar.
  9. Using a whisk, whip egg whites until soft peaks form.
  10. Continue to whisk while slowly sprinkling in the sugar.
  11. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture.
  12. Then fold-in another 1/3rd of the egg whites.
  13. Then fold-in the last 1/3rd of the egg whites.
  14. Deposit the batter into large "non-stick" muffin tins - fill 3/4 full.
  15. Ramekins can also be used simply butter insides and dust with cocoa powder.
  16. Push a ganache center (recipe follows) into the center of each cake batter.
  17. Bake at 375F degrees for 15 minutes.
  18. Do not over bake!
  19. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
  20. Ganache Center.
  21. Chop 2 oz. dark semi-sweet chocolate into pieces.
  22. Place into a metal bowl.
  23. Heat heavy cream, pour over chocolate and whisk until smooth.
  24. Add 1 teaspoons butter and whisk until incorporated.
  25. Place mixture into the refrigerator to cool.
  26. Every few minutes whisk the mixture until a frosting like consistency is reached.
  27. If the mixture becomes firm slightly rewarm.
  28. Fill a pastry bag with the ganache.
  29. Pipe-out "cherry" sized portions.
  30. Place these mounds into the freezer until ready to use.