Ingredients

  • 4 tablespoon butter, unsalted, cut into small pieces
  • ¾ cup white chocolate chips
  • 2 eggs
  • 1 egg yolk
  • ½ vanilla bean, split and reserve seeds
  • 3 tablespoons sugar, caster
  • ⅓ cup flour, plain
  • 1 tablespoon flour, plain
  • Sauce
  • 100 grams sugar, caster
  • ½ cup bourbon
  • ⅓ cup dried cherries
  • powdered sugar, for dusting

Directions

1. Melt butter in a 4-cup glass measuring cup until just melted. Add white chocolate chips and microwave for 30 seconds more. Remove and stir until chocolate and butter are completely melted. Let rest and set up for at least 3-4 minutes. If it separates or looks broken, discard and start again.
2. Meanwhile, whip eggs, egg yolk, vanella seeds and 3 T sugar on high speed for 8 minutes, until to the ribbon stage. Add chocolate mixture and flour. whip on high for 4-6 minutes more. This is now a cake mixture and it can rest like this for up to 2 days. If storing, refrigerate, then return to room temperature before baking.
3. Preheat oven to 425*F/210*C/GM7. Place baking tray in oven to get hot.
4. Butter six 4-ounce ramekins. Divide cake mixture evenly and place on a hot baking tray until cake tops are light golden and puffy, about 10 minutes.
5. While cakes are baking, make the sauce. Put the remaining granulated sugar, bourbon, cherries in a small saucepan over medium heat. Don't stir. Reduce by half or until syrupy, 5-6 minutes. Remove from heat and set aside. The syrup will thicken slightly as it sits.
6. When cakes are done, immediately remove from oven and place each ramekin on a plate, OR run a knife around edge of cake and carefully invert each cake onto a plate.
7. Sauce with bourbon-soaked cherries and sprinkle with a little bit of powdered sugar. Serve warm.



Categories
Cherry, Dessert, Pudding, Souffle, White Chocolate
Keywords
Dessert, Souffle, White Chocolate, Cherry, Pudding
MacGourmet downloadWhite Chocolate Vanilla Cake with Bourbon Cherry Syrup. To import, drag image to your MacGourmet recipe box.