1/3 Photos of Molten Chocolate Cherry Baby Cakes
Courtesy of Danny Boome the Rescue Chef from the Food Network. You can make these ahead, refrigerate until ready to serve...just bring to room temperature and bake!
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- 1In 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.
- 2Preheat the oven to 450 degrees F.
- 3In 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.
- 4In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
- 5Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
- 6Butter 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.
- 7Place 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.
- 8To 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.).
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Nutritional Facts for Molten Chocolate Cherry Baby Cakes
Serving Size: 1 (132 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 370.6
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 16.2 g
- Cholesterol 237.0 mg
- Sodium 242.5 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 0.6 g
- Sugars 17.9 g
- Protein 5.1 g
The following items or measurements are not included: