INGREDIENTS

INSTRUCTIONS

This is a intensely chocolate creamy indulgence you can make ahead.
It's topped with a thin layer of crisp caramel while waiting
underneath is a velvety chocolate cream and a cherry surprise.  Preheat
oven to 400 degrees F.  Place the cherries, water and superfine sugar
in a saucepan over  moderate heat. Stir to dissolve the sugar, then
bring to the boil,  reduce the heat and simmer for 3 minutes. Mix the
arrowroot with the  cold water and stir into the cherries. Stimmer for
2 minutes,  stirring occasionally. Stir in the kirch and let cool.
Meanwhile, in a saucepan, carefully melt the chocolate with the cream
and mix. Bring to a boil, then let cool slightly. Pour the chocolate
cream into the beaten egg yolk and whisk. Strain the mixture.  Equally
divide the cherries among the individual ramekins. Spoon the  chocolate
cream to fill. Bake in oven for about 10 minutes in a bain  marie (or
until a skin forms on top). Let cool. To finish, heat the  broiler.
Sprinkle each with an even layer of superfine sugar. Place  the
ramekins under the broiler as close to the heat source as  possible.
Broil for about 2 minutes or until the sugar melts, bubbles  and
caramelizes. Remove from broiler and let cool . The caramel will  form
a crisp layer on top. Chill. Before serving decorate with one  single
stemmed cherry on top. (Serving suggestion: offer him your  cherry to
eat.) Recipe inspired by Anne Willan.
http://www.w2.com/docs2/act/food/sugarplums/aphrodisiacs.html  Posted
to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients)
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Calories: 1895
Calories From Fat: 1344
Total Fat: 157.1g
Cholesterol: 1047.9mg
Sodium: 155mg
Potassium: 291.3mg
Carbohydrates: 127.5g
Fiber: 10.4g
Sugar: 1.8g
Protein: 22.6g