Dark Chocolate Cakes With Cherry Syrup

• 1 cup packed brown sugar
• 3/4 cup unsweetened cocoa powder, sifted
• 3 oz bittersweet chocolate (70% cocoa solids), finely chopped
• 2 None egg yolks
• 3/4 cup flour, sifted
• 4 None egg whites
• None None Fresh cherries and vanilla yogurt, to serve
• None None FOR THE CHERRY SYRUP
• 1/2 cup granulated sugar
• 1 cup fresh cherries, pitted
• 1 None cinnamon stick

1. Preheat the oven to 325u0b0F. Lightly grease a 12-cup nonstick muffin pan.
2. Combine brown sugar and cocoa powder in a large bowl. Gradually stir in 1/2 cup boiling water until smooth. Cool for 5 mins. Stir in chocolate, egg yolks, then flour.
3. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in 2 batches. Spoon evenly into prepared muffin pan, filling each cup 3/4 full.
4. Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool slightly on wire rack.
5. Meanwhile, for the cherry syrup, place 1 cup water and granulated sugar in small saucepan on low heat. Stir for 2-3 mins, until sugar dissolves. Add cherries and cinnamon stick. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 7-8 mins until reduced and syrupy.
6. Serve warm cakes topped with cherry syrup and fresh cherries. Accompany with yogurt.

brown sugar, cocoa, bittersweet chocolate, egg yolks, flour, egg whites, fresh cherries, syrup, granulated sugar, fresh cherries, cinnamon stick

Taken from recipes-plus.com/api/v2.0/recipes/27000 (may not work)