Shelly's Recipe

Molten Chocolate Cherry Cakes

Category: 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 eggs
6 egg yolks
6 tablespoons baking cocoa
2 teaspoons all-purpose flour
Confectioners' sugar

(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.