Warm Chocolate Cakes With Marscarpone Cream

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   1. Preheat the oven to 375. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter and let cool to room temp.

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   2. using a standing electric mixer with whisk attachment, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour until no streaks remain.

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   3. Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.

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   4. In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.

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   5. Run the tip of a small knive around each cake to loosen it, then unmold onto plates. Spoon the marsarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

* Per serving · 4 servings · Values may vary.

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