Dark Chocolate Cakes With Cherry Syrup - cooking recipe

Ingredients

1 cup packed brown sugar
3/4 cup unsweetened cocoa powder, sifted
3 oz bittersweet chocolate (70% cocoa solids), finely chopped
2 None egg yolks
3/4 cup flour, sifted
4 None egg whites
None None Fresh cherries and vanilla yogurt, to serve
None None FOR THE CHERRY SYRUP
1/2 cup granulated sugar
1 cup fresh cherries, pitted
1 None cinnamon stick

Preparation

Preheat the oven to 325\u00b0F. Lightly grease a 12-cup nonstick muffin pan.
Combine brown sugar and cocoa powder in a large bowl. Gradually stir in 1/2 cup boiling water until smooth. Cool for 5 mins. Stir in chocolate, egg yolks, then flour.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in 2 batches. Spoon evenly into prepared muffin pan, filling each cup 3/4 full.
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool slightly on wire rack.
Meanwhile, for the cherry syrup, place 1 cup water and granulated sugar in small saucepan on low heat. Stir for 2-3 mins, until sugar dissolves. Add cherries and cinnamon stick. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 7-8 mins until reduced and syrupy.
Serve warm cakes topped with cherry syrup and fresh cherries. Accompany with yogurt.