Chocolate cheesepots with black cherries compote

I am sure many Australians are aware who Donna Hay is.  I have never really been a big fan of Donna Hay but in her recent 50th Anniversary edition, I could not help myself but to bake the chocolate cake that was on the cover. Of course, mine did not look anywhere like hers. So I said yes when Mardi of Eat.Live.Write.Travel asked me to participate in a Hay Hay it’s Donna Day event (HHDD) that was initiated by Chez Us, I had to say yes and hoping to redeem myself.

Having said, I decided to practise my white balance on the camera and so the photos did not turn out the way I like them to be. More practice required. And also instead of sticking to the recipe, I make tiny changes and also used canned black cherries instead of fresh as the summer is now a distance memory.

Max Brenner chocolate block

Ingredients:

Chocolate cheese pots for 2

• 60ml heavy cream
• 28g dark chocolate, roughly chopped
• 56g mascapone cheese
• 14g sugar
• 1 egg
• 1/2tsp vanilla extract
• pinch of salt
• 1/2tsp brandy or Grand Marnier
• Sweetened whipped cream(optional)
• Chocolate curls(optional)

Black cherries compote

• 350g of black cherries (canned and also I removed 1/2 of the liquid)
• 30g sugar
• Zest of 1 lemon

Black cherries compote and chocolate cheesepot

Method:

1. Heat oven to 160C. Set aside.
2. Bring cream to a simmer in a small saucepan and then turn heat down to low. Add roughly chopped chocolate and and stir till smooth. Leave aside to cool.
3. Whisk the mascapone cheese and sugar in a large bowl until smooth. Add the egg until smooth and thickened. Add vanilla extract, salt and brandy or grand marnier.Whisk till all combine.
4. Add chocolate mixture and stir or whisk until blended
5. Pre heat oven to 160C. Pour the mixture to one ramekin or divide into 2 small oven proofed cups. Put a cloth of wipe on the base of the roasting pan. Place the ramekin on top. Add enough boiling water to roasting pan to come halfway up the sides of the cup/s.
6. Cover roasting pan with foil. Bake until custards for about 30mins or until are set but jiggle slightly in the centers. Custards will continue to firm as they cool.
7. Transfer pots to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
8. While the pot is cooling, prepare the compote
9. Bring the black cherries and the liquid (1/2) to a low simmer. Add the lemon zest and sugar. Stir and simmer. Use the back of the spoon to break down the cherries. Continue until liquid is almost gone and mixture turns quite mushy and extremely sticky
10. Also whip some cream with sugar if you like. This is optional
11. Serve with sweetened whipped cream and black cherries compote. Enjoy!

Black cherries compote and chocolate cheesepot and sweetened whip cream

This portion is just perfect to share between 2. It is rich but not heavy. It had the right amount of sweetness and the compote did the rest of the work. Thanks Mardi for the invite. We love this lovely indulgence during mid week. I am actually looking forward to the next Donna Hay challenge.

Please forgive me for using canned cherries!