b'Chocolate and Cherry CakeELISE WIGGINSServes 6V pound bittersweet chocolate, preferably organicV pound butter1 cup C&H or Domino sugar, dividedV cup milk6 eggs6 egg yolks V cup dried cherries2 cups waterFresh cherries with stems, for garnishFresh Cherry Jubilee, for serving (See accompanying recipe.)Real vanilla bean gelato or vanilla ice cream, for servingFOR THE CHERRY JUBILEE:V cup C&H or Domino sugar1 tablespoon cornstarchW cup each water and orange juice 3 cups pitted fresh, sweet cherriesV teaspoon grated orange peelW cup brandy (optional)Melt the chocolate and butter in a double boiler. Heat V cup sugar and the milk together until they come to a boil; stir into the melted chocolate and butter. Allow the mixture to cool. In a separate bowl, stir together the eggs and egg yolks. Stir the eggs into the chocolate mixture.Mix the dried cherries, the water and the remaining V cup sugar together in a small pot and simmer until the cherries have rehydrated and the liquid reduces to a thin syrup, about 15 to 20 minutes. Combine the cherry mixture with the chocolate mixture.Butter 6 4-ounce ramekins and line them with paper; portion the chocolate cake into each ramekin. Place several cherries on top of each cake and bake for 30 minutes at 300 degrees.TO PREPARE THE CHERRY JUBILEE (recipe may be halved):Combine the sugar and cornstarch. Blend in the water and orange juice, and bring to a boil. Cook and stir until thickened and smooth. Add the cherries and orange peel; return to the boil and simmer 10 minutes. Gently heat the brandy, pour over the sauce, and flame, if desired. The Jubilee can also be used by itself as a topping over vanilla ice cream. TO SERVE:When the cakes have cooled enough to handle, unmold each and place in a serving dish. Top with some of the Cherry Jubilee and a dollop of softened ice cream or gelato.112'