Warm Dark Chocolate, Black Cherry & Kirsh Steamed Sponge Recipe

Prepare molds

Butter four 6-ounce heatproof ramekins or pudding molds thoroughly. Dust the insides with 1 tablespoon granulated sugar, tapping out the excess.

Preheat a large pot with a fitted lid (or a steamer) and set a metal rack or trivet inside. Bring an inch or two of water to a simmer over medium heat; you will steam the puddings in this pot. Keep the lid nearby.

Mix dry ingredients

In a medium bowl, sift (or whisk) together 1.25 cups all-purpose flour, 0.25 cup cocoa powder, 1 teaspoon baking powder, 0.25 teaspoon salt, and 0.5 teaspoon instant espresso powder (if using). Stir in 0.75 cup granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2 whole eggs lightly. Add 0.5 cup whole milk, 0.25 cup vegetable oil, 1 teaspoon vanilla extract and 2 tablespoons kirsch. Whisk until homogeneous.

Make batter: Pour the wet mixture into the dry ingredients and fold gently until just combined; do not overmix. The batter will be a little thick but pourable. Divide the batter evenly among the prepared ramekins (about 4 x 6-oz portions). Smooth tops lightly.

Steam: Place the filled ramekins on the rack/trivet inside the pot. Cover the pot with its lid and steam over gentle simmer for 18–22 minutes, checking at 18 minutes for doneness. A cake tester or thin knife inserted into the center should come out with a few moist crumbs but not wet batter. Avoid lifting the lid frequently to keep the steam consistent.

Finish: When done, remove ramekins from the pot and let rest 5 minutes. Run a thin knife around the edges to loosen. Invert onto warm serving plates (or serve in ramekins if preferred). Keep warm while you prepare cherries and sauce.

Poach cherries

In a small saucepan combine 0.5 cup water, 0.5 cup granulated sugar and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add 2 cups pitted cherries and 2 tablespoons kirsch. Reduce heat and simmer gently for 6–8 minutes until cherries are softened but hold shape. Remove half the cherries with a slotted spoon to a bowl and reserve. Continue simmering the remaining liquid with any broken cherries for 2–3 minutes to intensify flavor. Turn off heat and let cool slightly.

Prepare gel

While the poaching liquid is warm, measure 0.25 cup strained poaching liquid (if you have extra, top up with 100% unsweetened cherry juice) and warm it gently. Sprinkle 1 teaspoon powdered gelatin over 1 tablespoon cold water and let bloom 3–4 minutes. Stir the bloomed gelatin into the warm strained cherry liquid until fully dissolved. If needed, add up to 1 tablespoon granulated sugar to taste. Stir in 1 tablespoon kirsch. Pour the cherry gel into a shallow container or small ring molds and chill in the refrigerator for at least 30 minutes until set but still spoonable (you can chill while steaming the sponge).

Finish cherries: Dress the reserved poached cherries with a teaspoon of kirsch and a tablespoon of the poaching syrup. Keep warm or at room temperature for serving alongside the sponge.

Make sauce

Place 5 ounces finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 0.5 cup heavy cream to just below simmer (steam and small bubbles around the edge). Pour the hot cream over the chopped chocolate and let sit 1 minute to melt. Whisk gently until smooth and glossy. Whisk in 1 tablespoon unsalted butter, 0.125 teaspoon salt and 1 teaspoon kirsch. Taste and add up to 1 teaspoon granulated sugar if you prefer a sweeter sauce. Keep the sauce warm over a very low simmer or in a thermos of warm water until serving; do not boil.

Plate: If you inverted the sponges, place each warm steamed sponge on a dessert plate. Spoon a tablespoon or two of the chilled but spoonable black cherry gel next to or partially over the sponge so it creates a glossy, slightly firm jewel alongside the cake.

Top with 3–4 poached cherries per serving, spooning a little of their syrup over the sponge.

Ladle 2–3 tablespoons of warm dark chocolate sauce over each sponge just before serving so it soaks slightly into the warm cake.

Add a small scoop (about 1 oz) of vanilla ice cream or a dollop of mascarpone if using, garnish with a couple of fresh mint leaves and a pinch of cocoa nibs or shaved chocolate.

Serve immediately so the sponge is warm, the sauce is flowing, and the gel gives a cool, fruity contrast.