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1
Preheat oven to 350 degrees.
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2
Butter 8 eight oz. ramekins and coat with cocoa powder.
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3
Place ramekins on cookie sheet covered with parchment paper.
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4
In glass bowl, defrost strawberries in microwave.
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5
Strain into another bowl and gently press out juice through fine strainer - keep pulp.
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6
Microwave liquid for 8 to 10 minutes until reduced to approximately 1/4 cup.
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7
Place liquid and pulp into food processor and blend mixture.
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8
Resulting content should be approximately 1 1/4 cup of puree.
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9
In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
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10
Incorporate eggs, milk, oil, vanilla, 1/2 cup brandy, and 1 cup strawberry puree.
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11
Fill ramekins 3/4 full. The cakes will overflow while baking.
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12
Bake 35 to 40 minutes.
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13
While ramekins are baking, prepare whipped cream and ganache.
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14
For the whipped cream, mix remaining puree with 2T sugar.
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15
In a separate bowl, whip 1 cup cream until it forms soft mounds.
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16
Add the sweetened puree to cream and whip until stiff peaks can be formed.
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17
Refrigerate strawberry whipped cream.
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18
For the ganache, begin by heating 1/2 cup plus 2 T cream on stove until steam begins to rise.
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19
Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
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20
Remove and stir until all chips are almost completely melted.
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21
Pour cream over melted chocolate chips and stir until smooth.
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22
Add 1 T brandy and mix until incorporated.
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23
To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
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24
Top with a mound of strawberry whipped cream.
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25
Enjoy!
