Photo: Erin Kunkel; Styling: Christine Wolheim
Total Time
2 Hours
Makes 4 (2 for the next day) (serving size: 1 cake)

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

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

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