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Earl Grey Devil's Food Cakes with Cherries

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  • Total Time:
  • Servings: 8

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  • 3/4 cup plus 2 tablespoons heavy cream
  • 3 1/2 ounces bittersweet chocolate, finely chopped
  • 4 tablespoons cold unsalted butter, plus 1 1/2 tablespoons, melted
  • 1 pound sweet cherries, pitted and halved
  • 3/4 cup plus 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1 large egg yolk
  • 6 tablespoons buttermilk
  • 1/4 cup plus 2 tablespoons warm brewed Earl Grey tea
  • Toasted pistachios, for garnish


  1. In a medium saucepan, scald the cream. Off the heat, add the chocolate and let stand for 5 minutes; whisk until smooth. Add the cold butter and blend with an immersion blender until smooth. Refrigerate until firm, about 2 hours.
  2. In a nonreactive medium saucepan, combine the cherries with 3 tablespoons of the sugar and the lemon juice and let stand for 30 minutes. Boil for 5 minutes, then cool.
  3. Preheat the oven to 375°. Butter and flour 8 muffin cups. In a large bowl, whisk the remaining 3/4 cup of sugar with the flour, cocoa, baking soda and baking powder. In another bowl, whisk the egg with the egg yolk, buttermilk, tea and melted butter; whisk into the dry ingredients.
  4. Pour the batter into the cups and bake for 15 minutes. Let cool slightly, then invert the cakes on a rack; let cool. Set the cakes on plates upside down and top with chocolate ganache. Spoon on the cherries, sprinkle with nuts and serve.
Contributed By Photo © Maura McEvoy Published September 2004

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