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.
How to Make It
Step 1
Put the prunes in a small bowl and pour in cognac. Cover and chill overnight.
Step 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.
Step 3
In a microwave-safe bowl, heat butter with ginger just until butter melts. Cover and let steep 30 minutes.
Step 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.
Step 5
Preheat oven to 325°. In a separate bowl, whisk sugar, eggs, and salt together. Strain prunes (save cognac for cocktails).
Step 6
Whisk chocolate-butter mixture into eggs and sugar. Stir in prunes.
Step 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.
Step 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.
Step 9
To serve, spoon some plum jam onto cakes and top with whipped cream and a sprinkle of toasted hazelnuts.
Step 10
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.
Step 11
Wine pairing: A moderately sweet fortified red like Roxo 2011 Método Portugués "Ruby Tradicional" (Paso Robles; $48). --Sara Schneider
Chef's Notes
Total time: 2 hours plus overnight for cognac prunes
State Bird Provisions, San Francisco
