Fudge Cakes with Jasmine Tea Whipped Cream
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.
Total time: 2 hours plus overnight for cognac prunes
State Bird Provisions, San Francisco