Boca Negra with Rum-Soaked Cherries
Like a dense chocolate pâté, these moist little cakes will thrill chocolate lovers.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per Serving: about | - |
| cal | 262 |
| pro | 4 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 25 g |
| fibre | 3 g |
| chol | 67 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 9% |
| folate | 5% |
-
4-1/2 oz (140 g) bittersweet chocolate, finely chopped
1/2 cup (125 mL) granulated sugar
3 tbsp (50 mL) rum or coffee
1 tbsp (15 mL) water
1/3 cup (75 mL) butter, softened
2 eggs
2 tsp (10 mL) all-purpose flour
Rum-Soaked Cherries:
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) rum
1 cup (250 mL) drained jarred sour cherries in syrup
Preparation:
Rum-Soaked Cherries: In bowl, stir sugar with rum until dissolved; stir in cherries. Let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 days.)
Grease eight 3/4-cup (175 mL) ramekins or soufflé dishes; line bottoms with parchment paper. Place in roasting pan.
Place chocolate in bowl. In small saucepan, stir together sugar, rum and water over medium heat just until dissolved and bubbles appear at side. Pour over chocolate, whisking until smooth. Whisk in butter, in 2 additions.
In separate bowl, whisk eggs until foamy; whisk in flour, then chocolate mixture. Pour into prepared ramekins. Pour enough boiling water into baking pan to come 1 inch (2.5 cm) up side.
Bake in centre of 350°F (180°C) oven until shiny and slightly puffed, about 22 minutes. Remove from pan; let cool for 10 minutes. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 days. To unmould, dip each ramekin into pan of hot water for 20 seconds; turn out as directed.)
Run tip of small knife around side of each to loosen. Invert serving plate over dish. Turn over; lift off ramekin and remove paper. Spoon cherries on top. Serve warm or at room temperature.
Grease eight 3/4-cup (175 mL) ramekins or soufflé dishes; line bottoms with parchment paper. Place in roasting pan.
Place chocolate in bowl. In small saucepan, stir together sugar, rum and water over medium heat just until dissolved and bubbles appear at side. Pour over chocolate, whisking until smooth. Whisk in butter, in 2 additions.
In separate bowl, whisk eggs until foamy; whisk in flour, then chocolate mixture. Pour into prepared ramekins. Pour enough boiling water into baking pan to come 1 inch (2.5 cm) up side.
Bake in centre of 350°F (180°C) oven until shiny and slightly puffed, about 22 minutes. Remove from pan; let cool for 10 minutes. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 days. To unmould, dip each ramekin into pan of hot water for 20 seconds; turn out as directed.)
Run tip of small knife around side of each to loosen. Invert serving plate over dish. Turn over; lift off ramekin and remove paper. Spoon cherries on top. Serve warm or at room temperature.
Source
Canadian Living Magazine: January 2007
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