Ingredients
Chocolate sour cream cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups (packed) golden brown sugar
- 2 large eggs
- 6 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sifted cake flour
- 2/3 cup sour cream
- 3/4 cup hot coffee
Chocolate fudge pots
- 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 2 cups heavy whipping cream
- Pinch of salt
- 3 large egg yolks
- 1/4 cup sugar
Cherry compote
- 4 cups frozen (unthawed) pitted cherries (about 1 pound)
- 2/3 cup plus 1 teaspoon sugar
- 2/3 cup dry red wine
- Unsweetened cocoa powder
- 1 cup chilled whipping cream
- Chilled kirsch (clear cherry brandy)
Description
There's No Right Or Wrong Way To Eat This Decadent Broken Down Dessert.
Bon Appetit Magazine
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