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1
Preheat the oven to 350.
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2
Butter twelve 1-cup muffin tins and dust with cornmeal.
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3
In a medium bowl, sift the flour with the cornmeal, baking soda and salt.
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4
In a large bowl, using an electric mixer, beat the butter at medium speed with all but 1 tablespoon of the sugar until light and fluffy, about 10 minutes.
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5
Beat in the egg yolks, 1 at a time.
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6
Then beat in the sour cream, lemon zest and vanilla.
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7
Using a spatula, fold in the dry ingredients.
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8
In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm.
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9
Add the remaining 1 tablespoon of sugar and beat until firm and glossy.
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10
Fold one-fourth of the whites into the cake batter, then fold in the remaining egg whites.
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11
Spoon the batter into the prepared muffin tins.
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12
Bake the cakes for about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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13
Set the pan or pans on a wire rack and let the cakes cool for 5 minutes.
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14
Run a knife around the edges, then invert the cakes onto the rack and let cool completely.
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15
To serve, spoon 2 1/2 tablespoons of Maraschino Creme Anglaise onto 12 dessert plates and drizzle each with 1/4 cup of the Lapsang Souchong Chocolate Sauce.
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16
Set a cornmeal cake in the center and top with the Apricots in Armagnac Syrup.
