Molten Chocolate Cherry CakesCinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and…
Molten Chocolate Cherry Cakes
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 large eggs, room temperature 6 large egg yolks, room temperature 6 tablespoons baking cocoa 2 teaspoons all-purpose flour Confectioners’ sugar
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.
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.
Transfer to 6 greased 6-oz.
ramekins or custard cups.
Place ramekins on a baking sheet.
Bake until a thermometer inserted in the center reads 160° and sides of cakes are set, 15-17 minutes.
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.
Nutrition Facts 1 each:
- 616 calories, 41g fat (22g saturated fat), 371mg cholesterol, 205mg sodium, 58g carbohydrate (49g sugars, 5g fiber), 10g protein.