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For the cookies:.
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Heat the oven to 375F and arrange the rack in the middle.
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Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
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Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
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In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.
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Beat in vanilla extract, then add eggs one at a time until fully incorporated.
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Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
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Add dry ingredients and beat at low speed just until incorporated.
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Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.
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Transfer cookies to a rack and let cool to room temperature.
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(makes 36 cookies).
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For the chocolate creme anglaise:.
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Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.
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Bring to a boil and immediately remove from heat.
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Whisk together remaining sugar and egg yolks until pale and well incorporated.
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While constantly whisking, slowly pour in 1/2 of the hot cream.
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Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.
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Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes.
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Remove from heat.
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Melt chocolate over low heat and whisk into creme anglaise.
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Cool and refrigerate.
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For the garnish:.
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Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
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Drain cherries and reserve lambic.
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Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
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To assemble:.
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For each serving, break up three cookies and set aside.
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In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the creme anglaise, a few soaked cherries, and a bit of the chopped chocolate.
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Repeat twice to make three complete layers.
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Refrigerate until ready to serve.
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Note: After assembling your desserts, youll have some leftover chocolate cookies.
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Were sure youll figure out what to do with them!
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Belgian lambics are becoming more popular and therefore more commonplace.
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Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores.
