Modes

Ingredients

Cakes

• ¼ cup plus 1 Tablespoon unsalted butter, softened

• 4 1/2 ounces semisweet chocolate, melted

• 1 egg plus 3 egg yolks

• ¼ cup powdered sugar

• ¼ cup pastry flour

Apricots

• 4 apricots, halved and pitted

• 2 Tablespoons unsalted butter

• 4 Tablespoons sugar

• 6 turns freshly ground black pepper

Sauce

• ¾ cup crème fraîche

• 1½ Tablespoons sugar, or to taste

• ⅛ teaspoon almond extract

Instructions

Preheat the Oven

Preheat the Wolf Convection Oven to 400°F in Convection Mode. Place a rack in position #2. Lightly grease four small molds or ramekins, each about 3 inches in diameter and 1 inch deep.

Prepare the Batter

In a small bowl, combine the softened butter and melted chocolate. Gradually whisk in the egg and egg yolks until smooth. Stir in the powdered sugar and pastry flour until just combined.

Bake the Cakes

Divide the batter evenly among the prepared molds. Bake in the preheated oven for about 8 minutes, or until the cakes are just set.

Roast the Apricots

Heat a sauté pan large enough to hold the apricots in a single layer. Add the butter and sugar and allow them to foam together.

Place the apricots cut side down in the pan.

Reduce the heat and continue to cook gently until the apricots are deeply golden and softened, but still hold their shape. Total cooking time will be about 5 minutes, depending on the ripeness of the fruit.

Make the Sauce

In a small saucepan, combine the crème fraîche and sugar. Bring to a simmer over low heat, stirring constantly until the sugar is dissolved. Stir in the almond extract and let the sauce cool slightly.

To Serve

Unmold each cake onto the center of a dessert plate. Cut the apricots in half and arrange them around the cake. Drizzle with the crème fraîche sauce and serve immediately.