Preparation Time: 45 Minutes
Makes 4 Servings
250 g butter
125 g sugar
250 g semi-sweet chocolate
50 g flour
5 egg yolks
1 kg sour cherries, frozen
100 g sugar
60 ml balsamic vinegar
as needed cornstarch
1 vanilla bean
Bourbon Vanilla Ice-Cream:
1 liter whole milk
300 ml heavy cream
8 egg yolks
280 g sugar
4 vanilla beans
1 sprig mint
Caramelize sugar in a pot until it is golden brown. Deglaze with balsamic vinegar and
the draining liquid of the sour cherries. Reduce liquid and add sour cherries.
Mix cornstarch with a little water, whisk until free of lumps, and slightly thicken the sour cherries.
If desired, add the pulp of a vanilla bean to the sour cherries.
Bourbon vanilla ice-cream Pour whole milk and heavy cream in an adequate size pot. Cut vanilla bean in half lengthwise, scrape out pulp and add into the pot. Heat mixture to about 90° C then allow to cool.
In a mixing bowl beat eggs and sugar until creamy and the sugar has dissolved. In a pot mix egg yolk-sugar-mixture with chilled whole milk-heavy cream-mixture.
Over low heat let mixture simmer gently until slightly thickened. Pour mixture in a bowl
and allow to fully cool in the refrigerator or freezer. Pour chilled mixture into an icecream maker and prepare ice-cream.
If there is no ice-cream maker available, pour mixture into a shallow dish and place in
the freezer. Stir with a fork every 30 minutes. After approximately 3 – 4 hour the icecream is done.
Beat butter and sugar until foamy. Incorporate eggs and egg yolks into the butter
Melt chocolate over double boiler. Gently fold liquid chocolate and flour into the mixture.
Pour mixture into small heat-proof dishes and refrigerate for 30 minutes.
In a pre-heated oven bake at 180° C for 10 – 15 minutes (time depends on size of the
dishes). Arrange lukewarm Molton chocolate cake on dessert plates and garnish with
balsamic cherries, one scoop of Bourbon vanilla ice-cream and mint.