Fudge Cakes with Jasmine Tea Whipped Cream

Fudge Cakes with Jasmine Tea Whipped CreamRecipe

Photo: Erin Kunkel; Styling: Christine Wolheim

This sensual dessert--adapted from Nicole Krasinski, chef-owner of State Bird Provisions in San Francisco--offers intriguing flavor combinations and textures that range from cloudlike to crunchy. Krasinski tops her cakes with a tasty fennel-hazelnut granola; for simplicity, we've used toasted hazelnuts. For her recipe, see sunset.com/granolarecipe.

Makes 4 (2 for the next day) (serving size: 1 cake)


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6 large prunes, cut into 1/4-in. dice
1/4 cup cognac (or other brandy)
1/3 cup whipping cream
1 heaping tsp. jasmine pearl tea
1/2 cup unsalted butter, cut into chunks
1/3 cup coarsely chopped peeled fresh ginger
4 ounces bittersweet chocolate (70%-74% cacao), coarsely chopped
5 tablespoons plus 1 1/2 tsp. sugar
2 large eggs
1/2 teaspoon kosher salt
About 3 tbsp. store-bought or homemade plum jam, for topping
3 tablespoons toasted salted hazelnuts or almonds, coarsely chopped


Total: 2 Hours

1. Put the prunes in a small bowl and pour in cognac. Cover and chill overnight.

2. 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.

3. In a microwave-safe bowl, heat butter with ginger just until butter melts. Cover and let steep 30 minutes.

4. 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.

5. Preheat oven to 325°. In a separate bowl, whisk sugar, eggs, and salt together. Strain prunes (save cognac for cocktails).

6. Whisk chocolate-butter mixture into eggs and sugar. Stir in prunes.

7. 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 half­way up sides of ramekins. Cover pan tightly with foil.

8. 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.

9. 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 Método Portugués "Ruby Tradicional" (Paso Robles; $48). --Sara Schneider

Created date

January 2016

Nutritional Information

Calories 663
Caloriesfromfat 60 %
Protein 5.1 g
Fat 45 g
Satfat 27 g
Carbohydrate 55 g
Fiber 1.5 g
Sodium 268 mg
Cholesterol 194 mg