In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.

Hosea Rosenberg
Recipe by Food & Wine July 2009

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Credit: © Quentin Bacon

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.

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  • In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.

  • Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.

  • In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.

  • Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

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