松脆的：可可粉焙烤后恰好充滿(mǎn)每個(gè)模子的底部，給每一口都帶來(lái)驚喜。絲滑的：融化的巧克力夾心包裹著(zhù)蜜糖。富于變化的：巧克力與櫻桃的搭配，簡(jiǎn)直是非享樂(lè )主義的災難（恕我直言），如同將甜美的櫻桃裝進(jìn)了巧克力的盒子。
ingredient
材料：
Vegetable oil spray
植物油噴霧
Sugar for dusting the ramekins
化于模子中的糖粉
4 teaspoons cocoa nibs (optional, I used Theo)
4茶匙可可果肉(依個(gè)人習慣任選)
1 1/2 sticks (3/4 cup) unsalted butter
1勺半無(wú)鹽牛油(3/4杯)
8 ounces bittersweet chocolate, finely chopped
8盎司的甜度適中的巧克力,切碎
1/4 teaspoon salt
1/4茶匙鹽
1 teaspoon vanilla
1茶匙香草粉
3 large egg
三個(gè)大雞蛋
3 large egg yolks
三個(gè)大蛋黃
1/3 cup sugar
1/3杯糖
3 tablespoons all-purpose flour
3湯匙高筋面粉
1 pound fresh tart red cherries, halved and pitted
1磅新鮮酸味紅櫻桃，均分或去核
Confectioners’ sugar, for dusting
細砂糖，粉化用
timer:
計時(shí)：
prep: 10 minutes
total: 40 minutes
準備:10分鐘
總:40分鐘
tools
工具：
8 1/2-cup ramekins
small saucepan
whisk
standing mixer (with whisk attachment) or hand mixer
baking sheet
8個(gè)半杯蛋糕模子
小湯鍋
攪拌器
固定式攪拌機(含攪拌器附件)或手動(dòng)混合器
烤盤(pán)
instruction
制作過(guò)程：
1. Preheat the oven to 450F.
1. 烤箱預熱到450攝氏度。
2. Spray the insides of eight 1/2-cup ovenproof ramekins with the vegetable spray, and dust the insides with a thin layer of sugar. Sprinkle about half a teaspoon of the cocoa nibs onto the bottom of each ramekin, if using. Set aside.
2.將八個(gè)耐高溫的半杯蛋糕模子中撒入適量植物油，并在模子內撒一泡層糖粉。若使用可可粉，則在每個(gè)模具底層撒大約半茶匙，備用。
3. Melt the butter in a small saucepan. Remove the pan from the heat. When the butter stops foaming and bubbling, add the chocolate, and whisk until the mixture is smooth. Stir in the salt and vanilla, and set aside to cool for a few minutes.
3.在小湯鍋中將黃油融化。加熱時(shí)不斷晃動(dòng)湯鍋。當黃油開(kāi)始起泡，加入巧克力，并不斷攪拌使混合均勻。加入鹽和香草,放在一邊冷卻幾分鐘。
4. Using a stand mixer fitted with the whisk attachment (or using an electric hand-held mixer), whisk the eggs, yolks and sugar on medium speed until light and fluffy, about 4 minutes. Add the chocolate mixture and mix on low until completely incorporated. Remove the bowl from the mixer, sprinkle the flour on top of the batter, and use a spatula to fold the flour in until just incorporated.
4. 使用立式攪拌機 (或使用電動(dòng)手持攪拌器),加入雞蛋,蛋黃和糖,中速攪拌直至混合物變得輕柔蓬松，大約4分鐘。加入巧克力混合物和低至完全混合拌勻。拆卸碗里攪拌,灑上面粉的頂部,用一把鏟子面糊折面粉在才成立。緩慢加入巧克力混合物直至完全融合。移走攪拌棒，在糊狀物上撒適量面粉，并使用抹刀使面粉混合均勻。
5. Divide the batter between the ramekins, filling each about 3/4 of the way full. Roughly chop half of the halved cherries and spread them on top of the batter, dividing them evenly between the eight ramekins.
5.將糊狀物分裝于模子中，每個(gè)約裝3/4杯。將大約一半的去核櫻桃切碎，均勻的平鋪在八個(gè)模子的糊狀物上方。
(Note: The cakes can be assembled up to this point, wrapped well in plastic, and refrigerated up to 4 hours or frozen up to 3 weeks before baking. When baking from refrigerated, bake 13 minutes, or 15 minutes from frozen.)
（注：蛋糕的準備暫告一段落，用保鮮膜將其密封好，烤前冷藏4小時(shí)或冷凍3個(gè)星期?？局茣r(shí)，冷藏狀態(tài)需13分鐘，冷凍為15分鐘）
6. Place the ramekins on a baking sheet and bake for 12 minutes, until the tops of the cakes are puffed around the edges but still slightly higher than the center. Remove the cakes from the oven and let cool 5 minutes.
6. 將糕模子置于烤盤(pán)中，烤制12分鐘,直到頂部的蛋糕在邊緣膨化但仍略高于中心時(shí)，從烤箱中取出蛋糕，晾涼5分鐘。
7. Run a small knife around the edge of each ramekin, carefully invert each onto a plate, and sift a little confectioners’ sugar over the top of each cake. Pile the remaining halved cherries on top of and around cakes, and serve immediately.
7.用小刀沿模子邊緣將蛋糕取出，倒扣在盤(pán)子上，并在每個(gè)蛋糕的頂端撒上適量細砂糖。將剩余的一半櫻桃鋪在蛋糕頂端及周?chē)?，即可食用?/span>undefined
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