Dessert: Fudge Cakes with Jasmine Tea Whipped Cream Recipe | MyRecipes

This sensual dessert--adapted from Nicole Krasinski, chef-owner of State Bird Provisions in San Francisco--offers intriguing flavor combinations and textures that range from cloudlike to crunchy. Krasinski tops her cakes with a tasty fennel-hazelnut grano

This recipe includes superfoods such as:

Nuts

Health benefits of Fudge Cakes with Jasmine Tea Whipped Cream Recipe | MyRecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 large prunes, cut into 1/4-in. dice
1/4 cup cognac (or other brandy)
1/3 cup whipping cream
1 heaping tsp. jasmine pearl tea
1/2 cup unsalted butter, cut into chunks
1/3 cup coarsely chopped peeled fresh ginger
4 ounces bittersweet chocolate (70%-74% cacao), coarsely chopped
5 tablespoons plus 1 1/2 tsp. sugar
2 large eggs
1/2 teaspoon kosher salt
About 3 tbsp. store-bought or homemade plum jam, for topping
3 tablespoons toasted salted hazelnuts or almonds, coarsely chopped

Instructions

Put the prunes in a small bowl and pour in cognac. Cover and chill overnight.
In a microwave-safe small bowl or glass measuring cup, microwave cream until barely simmering (do not let boil). Add tea, cover, and let steep off the heat 30 minutes. Strain into a bowl and set bowl in a larger one of ice and cold water. Once cool, cover and chill at least 1 hour.
In a microwave-safe bowl, heat butter with ginger just until butter melts. Cover and let steep 30 minutes.
Strain ginger butter into a bowl, pressing ginger against strainer. Discard ginger. Put 6 tbsp. ginger butter and the chocolate in a microwave-safe bowl. In 10-second bursts, microwave until two-thirds melted. Whisk to melt fully.
Preheat oven to 325 °. In a separate bowl, whisk sugar, eggs, and salt together. Strain prunes (save cognac for cocktails).
Whisk chocolate-butter mixture into eggs and sugar. Stir in prunes.
Spoon batter into four 4-oz. ramekins or coffee cups, dividing evenly, then transfer to a small roasting pan. Carefully pour enough hot water into pan to come half­way up sides of ramekins. Cover pan tightly with foil.
Bake cakes until just set (when you gently touch center of a cake, your finger should come away clean), about 35 minutes. Let cakes cool on a rack until barely warm. Meanwhile, whip jasmine cream into soft peaks.
To serve, spoon some plum jam onto cakes and top with whipped cream and a sprinkle of toasted hazelnuts.
Make ahead: Jasmine cream through step 2, up to 1 day, chilled. Cakes, up to 2 days, cooled and then chilled. Let them come to room temperature before serving.