chopped dark chocolate, 3,5 oz
butter, 3,5 oz
granulated sugar, 1/3 cup
pastry flour, 1/5 cup
eggs, 2
vanilla extract, 1/2 tsp
disposable aluminum molds

For the winter cherries sauce
diced winter cherries, 3,5 oz
white granulated sugar, 1/2 cup


For the alchechengi sauce:
In a saucepan, pour the winter cherries and sugar and cook until the dissolution of the fruit with the sugar.

Melt the butter in a double boiler , sugar , chocolate and vanilla eliminating the need to boil water. Stir the mixture thoroughly to dissolve any lumps left and let the mixture cool . In the meantime, well buttered and floured molds for aluminum , paying close attention to this passage because it is likely to leave the cake stuck to the walls of the mold. Add one egg at a time into the chocolate mixture and mix well before adding another . Add the flour all at once , the vanilla and mix thoroughly until it is completely mixed dough. With the help of a ladle filled the molds by dividing the dough into equal parts. At this point, put them on a tray , cover with plastic wrap and place in the freezer for 2 hours.
Ready to cook preheat oven to 390° F when it is hot and bake the pies straight from the freezer . Let simmer 10 minutes depending on your oven. The cake must be coagulated at the edges and very soft in the center. Pour the cake on a platter and serve with the sauce.

Thanks to: Cooking With Julia