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["Put the prunes in a small bowl and pour in cognac. Cover and chill overnight.", "In a microwave-safe small bowl or glass measuring cup, microwave cream until barely simmering (do not let boil). Add tea, cover, and let steep off the heat 30 minutes. Strain into a bowl and set bowl in a larger one of ice and cold water. Once cool, cover and chill at least 1 hour.", "In a microwave-safe bowl, heat butter with ginger just until butter melts. Cover and let steep 30 minutes.", "Strain ginger butter into a bowl, pressing ginger against strainer. Discard ginger. Put 6 tbsp. ginger butter and the chocolate in a microwave-safe bowl. In 10-second bursts, microwave until two-thirds melted. Whisk to melt fully.", "Preheat oven to 325u00b0. In a separate bowl, whisk sugar, eggs, and salt together. Strain prunes (save cognac for cocktails).", "Whisk chocolate-butter mixture into eggs and sugar. Stir in prunes.", "Spoon batter into four 4-oz. ramekins or coffee cups, dividing evenly, then transfer to a small roasting pan. Carefully pour enough hot water into pan to come half-way up sides of ramekins. Cover pan tightly with foil.", "Bake cakes until just set (when you gently touch center of a cake, your finger should come away clean), about 35 minutes. Let cakes cool on a rack until barely warm. Meanwhile, whip jasmine cream into soft peaks.", "To serve, spoon some plum jam onto cakes and top with whipped cream and a sprinkle of toasted hazelnuts.", "Make ahead: Jasmine cream through step 2, up to 1 day, chilled. Cakes, up to 2 days, cooled and then chilled. Let them come to room temperature before serving.", "Wine pairing: A moderately sweet fortified red like Roxo 2011 Metodo Portugues ""Ruby Tradicional"" (Paso Robles; $48). --Sara Schneider", "Total time: 2 hours plus overnight for cognac prunes"]
