Step 1

Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.

Step 2

In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.

Step 3

Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.

Step 4

In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.

Step 5

Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.