Molten Chocolate Cherry Cakes Recipes

MOLTEN CHOCOLATE BABY CAKES

Steps:

• In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
• Preheat the oven to 450 degrees F.
• Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
• In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
• Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
• Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
• Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
• To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
• DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.

MOLTEN CHOCOLATE CAKES WITH CHERRIES

Steps:

• Combine cherries with juices, 1/2 cup sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.
• Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)
• Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.
• Warm sauce over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.

MOLTEN CHOCOLATE CHERRY BABY CAKES

Steps:

• In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
• Preheat the oven to 450 degrees F.
• In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
• In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
• Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
• Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
• Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
• To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

MOLTEN CHOCOLATE-CHERRY CAKES

Steps:

• Prepare Chocolate Dipped Cherries:.
• Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup semi-sweet chocolate chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
• FOR CAKES:.
• Heat oven to 400 degrees F (200 degrees C).
• Grease six 3/4-cup souffle dishes or 6-ounce custard cups.
• Sprinkle inside of each with some of the 1 tablespoon sugar.
• Place dishes in a 9 x 13-inch baking pan or a jelly-roll pan.
• Melt butter in medium saucepan.
• Remove from heat.
• Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla.
• Whisk in flour just until combined, set aside.
• Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored.
• Beat in chocolate mixture on medium speed.
• Pour about 1/4 cup into each prepared dish.
• Sprinkle chopped cherries evenly over each.
• Carefully pour remaining chocolate mixture into each dish.
• Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.).
• Let stand in dishes 3 minutes.
• Loosen sides of each and invert onto serving plates.
• Serve warm topped with whipped cream and a Chocolate Dipped Cherry.

MOLTEN CHERRY CAKES

Steps:

• Preheat oven to 400°F
• Lightly grease six (6-ounce) ramekins or custard cups.
• In heavy, large saucepan, over low heat, melt chocolate and butter together.
• Stir until smooth.
• In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
• Pour egg mixture over chocolate mixture; add flour.
• Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours. Return to room temperature before baking.).
• Fill one third of ramekin with chocolate mixture.
• Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
• Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
• Run a paring knife or small, thin spatula around edge to loosen cakes.
• Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
• Dust with confectioners sugar and garnish with additional pie filling.