Ingredients

• 1 teaspoon
  Baking soda (bicarbonate), dry powder
• 1 cup
  Sour Cream
• 2 cups
  all purpose flour
• 1 tablespoon
  Baking powder
• 1 cup
  Sugar
• 1 cup
  unsalted butter, softened
• 1 1 kg
  Egg fu yung
• 1 cup
  vanilla cream soda or plain carbonated water
• 1 teaspoon
  Vanilla Slices
• 1 cup
  Milk
• Chocolate Pouring Sauce:
• 2 cup
  Dark chocolate mousse (Dr. Oetker), prepared
• 1 tablespoons
  heavy cream
• 1 tablespoons
  powdered sugar, sifted
• 4 tablespoons
  water, warm

Cooking Directions

1. Heat oven to 350 degrees F., Line bake sheet with parchment paper or a silpat. Place baking soda in the sour cream and whisk to combine; set aside. Sift together flour and baking powder; set aside. In another bowl combine egg, soda and vanilla; set aside.

2. Place sugar and butter in a bowl fitted with a paddle attachment and cream until light and fluffy. Add egg and vanilla cream soda and mix to combine. (Mixture may look curdled at this point, but keep moving ahead; as the batter will be fine once the remaining ingredients are added).

3. Add milk to sour cream mixture and mix to combine. Starting with the flour mixture and ending with the milk and sour cream mixture, add mixtures to the batter in 3 additions. Mix until just combined after each addition.

4. Place finished batter in a pastry bag with fitted with a round tip and pipe 1 ¼ inch drop of batter spaced 1 inch apart. Use the back of a spoon to flatten peaks. Bake one sheet at a time at 350 degrees for 10 minutes. Let cakes cool on the bake sheet for 3 minutes and then transfer to a wire rack to cool.

5. Chocolate Pouring Sauce: Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. Don't forget the cherry on top.

Additional Info