Moist chocolate cake with mistelle syrup

Mistelle syrup

1. In a pot heated on medium-high, mix the Carmina cherry mistelle, star anise, fresh vanilla and honey. Bring to boil.

2. Lower heat slightly and reduce by half, 15 to 20 minutes. Add cream and simmer for 10 to 15 minutes until a creamy-textured syrup is obtained.

Moist chocolate cake

3. Melt chocolate and butter in a double boiler (bain-marie).

4. With an electric mixer, beat eggs, egg yolks and sugar for 3 minutes. Add the melted chocolate mixture and flour.

5. Spoon a large spoonful of mixture into each ramekin. Place a chocolate cherry in the middle and cover with the cake mixture.

6. Bake in an oven preheated to 325°F for 10 to 15 minutes, or until the surface cracks slightly. Let stand 5 minutes before serving.

7. Garnish with mistelle syrup.