- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- Pinch salt
- 1 cup (2 sticks) butter, slightly softened
- 6 eggs
- 2 egg yolks
- 1 cup melted semisweet chocolate pieces
- 18 cherry kisses or cherry cordial cremes to be placed inside the chocolate cake
- 1 cup sour cream
- 1 lime, juiced
- 1 tablespoon Kirsch
- 1/2 cup confectioners' sugar
- 6 teaspoons raspberry sauce (the kind used for ice cream)
- 6 fresh raspberries
- 6 mint leaves
Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.
In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes.
Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full.
Bake until the surface of the cake springs back when touched, approximately 35 minutes.
Make the topping while the cake is in the oven. Mix the sour cream, lime juice, and the Kirsch in a small mixing bowl. Sift in the confectioners' sugar gradually, mixing after each addition to keep smooth.
Remove cake from oven and let cool in pans for 10 minutes. Then remove from pans to serving dish and top with sour cream/sugar topping mixture (spooned in a quenelle shape), a teaspoon of raspberry sauce, and a raspberry paired with a mint leaf. Serve warm.