Fudge Cakes with Jasmine Tea Whipped Cream

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

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.

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

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.

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

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

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.

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.

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