Molten Chocolate Cherry Cakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.Ki Russell, Greeley, Colorado Ingredients:
1 package (12 ounces) frozen pitted dark sweet cherries, thawed, undrained |
3/4 cup sugar, divided |
1/4 cup cherry brandy |
1 teaspoon ground cinnamon |
3/4 cup butter, cubed |
3 ounces bittersweet chocolate, chopped |
3 ounces semisweet chocolate, chopped |
3 eggs |
6 egg yolks |
6 tablespoons baking cocoa |
2 teaspoons king arthur unbleached all-purpose flour |
confectioners' sugar |
Directions:
1. Preheat oven to 350°. Cut cherries in half; place cherries and their juices in a large saucepan. Add 1/2 cup sugar, cherry brandy and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set aside.
2. In a double boiler or metal bowl over hot water, melt butter and chocolates; stir until smooth. In a large bowl, beat the eggs, egg yolks and remaining sugar until thick and lemon-colored. Beat in cocoa and flour until well blended. Gradually beat in chocolate mixture. Fold in chopped cherries.
3. Transfer to six greased 6-oz. ramekins or custard cups. Place ramekins on a baking sheet. Bake 15-17 minutes or until a thermometer inserted near the center reads 160° and sides of cakes are set.
4. Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce. Yield: 6 servings.
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