Molten Cherry Cakes

"The combination of cherry and chocolate has been a favorite for a long time, and here's another reason why. Each morsel combines chocolate's dark allure with the succulence of cherry pie filling to create an exquisite taste experience."
 
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Ready In:
30mins
Ingredients:
9
Yields:
6 cakes
Serves:
6
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ingredients

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directions

  • 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.

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