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1
Simmer cherries with 1/2 c. sugar for 30 min and allow to cold.
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2
Cake:Preheat oven to 375 F.Butter 4 ramekins and coat with sugar.
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3
Heat chocolate over a pot of simmering water (or possibly in microwave).
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4
In a separate bowl cream together butter and 2/3 c. sugar.
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5
Add in Large eggs one at a time, mixing well after each addition.
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6
Stir in melted chocolate and vanilla.
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7
In a separate bowl, sift together flour, cocoa pwdr and salt.
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8
Stir flour mix into chocolate mix.
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9
Spoon batter into ramekins.
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10
Place a generous spoonful of cherries in the centre of each ramekin and level chocolate filling to create a flat surface.
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11
Bake for 20-22 min.
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12
The surface of the cakes will lose their shine when done.
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13
The batter can be made ahead of time and chilled, but add in 10 min to the cooking time.
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14
Run a butter knife around the edge of the cake to loosen and tip out onto plate.
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15
Brandied Cherry Sauce:Simmer cherries, sugar and cinnamon for 30 min.
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16
Stir in brandy.
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17
Whisk cornstarch with 2 Tbsp cool water and whisk into cherries.
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18
Be certain which cherries are simmering before you remove from heat.
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19
Serve sauce hot or possibly chilled.
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20
To Assemble:Plate individual cakes and serve with cherry sauce.
