Earl Grey Devil's Food Cakes with Cherries

• 3/4 cup plus 2 tablespoons heavy cream
• 3 1/2 ounces bittersweet chocolate, finely chopped
• 4 tablespoons cold unsalted butter, plus 1 1/2 tablespoons, melted
• 1 pound sweet cherries, pitted and halved
• 3/4 cup plus 3 tablespoons sugar
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 large egg
• 1 large egg yolk
• 6 tablespoons buttermilk
• 1/4 cup plus 2 tablespoons warm brewed Earl Grey tea
• Toasted pistachios, for garnish

1. In a medium saucepan, scald the cream.
2. Off the heat, add the chocolate and let stand for 5 minutes; whisk until smooth.
3. Add the cold butter and blend with an immersion blender until smooth.
4. Refrigerate until firm, about 2 hours.
5. In a nonreactive medium saucepan, combine the cherries with 3 tablespoons of the sugar and the lemon juice and let stand for 30 minutes.
6. Boil for 5 minutes, then cool.
7. Preheat the oven to 375.
8. Butter and flour 8 muffin cups.
9. In a large bowl, whisk the remaining 3/4 cup of sugar with the flour, cocoa, baking soda and baking powder.
10. In another bowl, whisk the egg with the egg yolk, buttermilk, tea and melted butter; whisk into the dry ingredients.
11. Pour the batter into the cups and bake for 15 minutes.
12. Let cool slightly, then invert the cakes on a rack; let cool.
13. Set the cakes on plates upside down and top with chocolate ganache.
14. Spoon on the cherries, sprinkle with nuts and serve.

heavy cream, bittersweet chocolate, cold unsalted butter, sweet cherries, sugar, lemon juice, allpurpose, cocoa, baking soda, baking powder, egg, egg yolk, buttermilk, tea, pistachios

Taken from www.foodandwine.com/recipes/earl-grey-devils-food-cakes-with-cherries (may not work)