STRAWBERRY BRANDY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter 8 eight oz. ramekins and coat with cocoa powder.
• Place ramekins on cookie sheet covered with parchment paper.
• In glass bowl, defrost strawberries in microwave.
• Strain into another bowl and gently press out juice through fine strainer - keep pulp.
• Microwave liquid for 8 to 10 minutes until reduced to approximately ¼ cup.
• Place liquid and pulp into food processor and blend mixture.
• Resulting content should be approximately 1 ¼ cup of puree.
• In a large bowl combine sugar, flour, cocoa, baking powder, baking soda.
• Incorporate eggs, milk, oil, vanilla, ½ cup brandy, and 1 cup strawberry puree.
• Fill ramekins ¾ full. The cakes will overflow while baking.
• Bake 35 to 40 minutes.
• While ramekins are baking, prepare whipped cream and ganache.
• For the whipped cream, mix remaining puree with 2T sugar.
• In a separate bowl, whip 1 cup cream until it forms soft mounds.
• Add the sweetened puree to cream and whip until stiff peaks can be formed.
• Refrigerate strawberry whipped cream.
• For the ganache, begin by heating ½ cup plus 2 T cream on stove until steam begins to rise.
• Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute.
• Remove and stir until all chips are almost completely melted.
• Pour cream over melted chocolate chips and stir until smooth.
• Add 1 T brandy and mix until incorporated.
• To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side.
• Top with a mound of strawberry whipped cream.
• Enjoy!