Dessert: Moelleux of chocolate and cherries

Serve with:

CUVÉE SOEUR´ISE

Ingredients:

• 170 g dark chocolate (≥70%)
• 170 g unsalted butter
• 3 eggs
• 3 egg yolks (big ones)
• 75 g sugar (+ extra)
• 80 g cherries (in syrup)
• grated orange peel 
• salt
• 75 g all-purpose flour

Preparation:

Melt the chocolate and the butter au bain-marie. Beat the eggs, egg yolks and sugar lightly, using a mixer. Blend the molten chocolate butter with the beaten eggs, the flour and a pinch of salt.
Butter the cake moulds and sprinkle some sugar in.  Knock off the excess sugar. Fill with the chocolate mixer up to 1 cm form the rim and let rest in the fridge.
Heat up the cherries in de syrup. Bake the cakes for 9 minutes under cover. The top must be slightly solidified. Let cool down and carefully take them out of the moulds. Serve with the cherries and garnish with the grated orange peel.


credit: Libelle