Molten Chocolate Cakes With Cherries Recipes

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MOLTEN CHOCOLATE CAKES WITH SUGAR-COATED RASPBERRIES



Molten Chocolate Cakes With Sugar-Coated Raspberries image

Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 9

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
½ cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving

Steps:

  • Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
  • Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
  • Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  • Top each with sugared raspberries and serve immediately.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 46.4 g, Cholesterol 177.3 mg, Fat 34.7 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 20.5 g, Sodium 210.3 mg, Sugar 41.5 g

MOLTEN CHOCOLATE BABY CAKES



Molten Chocolate Baby Cakes image

Provided by Danny Boome

Categories     dessert

Time 34m

Yield 6 servings

Number Of Ingredients 10

1/4 cup brandy or cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

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



Molten Chocolate Cakes image

Need to pull off a feat of dessert magic to impress your guests? These molten chocolate cakes will do the trick every time! While many might think chocolate lava cake is the domain of restaurant chefs only, it is truly doable in your home kitchen, with common ingredients. All you need is the right molten lava cake recipe to walk you through the steps and you'll be turning out gooey chocolatey wonders at every dinner party you host!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 20m

Yield 6

Number Of Ingredients 8

Unsweetened baking cocoa
6 oz semisweet baking chocolate, chopped
1/2 cup plus 2 tablespoons butter
3 whole eggs
3 egg yolks
1 1/2 cups powdered sugar
1/2 cup Gold Medal™ all-purpose flour
Additional powdered sugar, if desired

Steps:

  • Heat oven to 450°F. Grease bottoms and sides of six (6-oz) custard cups with shortening; dust with cocoa. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
  • In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
  • Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over. Remove cup. Sprinkle with additional powdered sugar. Serve warm.

Nutrition Facts : Calories 550, Carbohydrate 56 g, Cholesterol 235 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 46 g, TransFat 1 g

EASY CHOCOLATE MOLTEN CAKES



Easy chocolate molten cakes image

Bake an impressive dinner party dessert with minimum fuss - these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Provided by Member recipe by fiddid

Categories     Dessert

Time 35m

Yield Makes 6

Number Of Ingredients 7

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
  • Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
  • Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
  • You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
  • Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Nutrition Facts : Calories 391 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

MOLTEN CHOCOLATE CAKES WITH CHERRIES



Molten Chocolate Cakes with Cherries image

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Valentine's Day     Cherry     Winter     Ramekin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 12

1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained
3/4 cup sugar
1/4 cup kirsch (clear cherry brandy) or regular brandy
1/4 teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Powdered sugar
Fresh mint

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 CAKES



Molten Chocolate Cherry Cakes image

Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.-Ki Russell, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 616 calories, Fat 41g fat (22g saturated fat), Cholesterol 371mg cholesterol, Sodium 205mg sodium, Carbohydrate 58g carbohydrate (49g sugars, Fiber 5g fiber), Protein 10g protein.

MOLTEN CHOCOLATE-CHERRY CAKES



Molten Chocolate-Cherry Cakes image

These little molten chocolate-cherry cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Be sure to make the dipped cherrries ahead and have them ready.

Provided by Annacia

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon granulated sugar, divided
2/3 cup granulated sugar, divided
3/4 cup butter or 3/4 cup margarine
1/2 cup unsweetened dutch process cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2 eggs
2 egg yolks
1/3 cup maraschino cherry, finely chopped
sweetened whipped cream, garnish
6 maraschino cherries, with stems
1/4 cup semi-sweet chocolate chips, plus
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)

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 CHOCOLATE CHERRY BABY CAKES



Molten Chocolate Cherry Baby Cakes image

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!

Provided by carmenskitchen

Categories     Dessert

Time 30m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 10

1/4 cup brandy or 1/4 cup cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

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.).

Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2

CLASSIC MOLTEN CHOCOLATE CAKE WITH CASSIS BERRIES



Classic Molten Chocolate Cake with Cassis Berries image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1/2 cup creme de cassis
1 1/2 cups mixed berries
1 stick (8 tablespoons) unsalted butter, plus more for the ramekins
1 tablespoon cocoa powder, for dusting the ramekins
4 ounces good-quality bittersweet chocolate, finely chopped
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 large eggs plus 2 yolks
1 cup mascarpone
1 teaspoon granulated sugar
1 teaspoon vanilla extract
Fresh mint sprigs, for garnish

Steps:

  • For the cassis berries: Put the cassis in a small saucepan and bring to a boil over medium-high heat. Boil until reduced to about 3 tablespoons, about 5 minutes. Put the berries in a bowl and toss with the reduced cassis. Let stand, stirring occasionally, about 1 hour.
  • For the cake: Preheat the oven to 400 degrees F. Butter four 4-ounce ramekins and dust with the cocoa powder.
  • Put the butter in a small saucepan and heat over low until melted. Add the chocolate, espresso powder, vanilla and salt and stir until thoroughly melted and combined. Stir in the flour.
  • Combine the sugar, whole eggs and yolks in a large bowl and beat with an electric mixer on high speed until pale and thick, about 3 minutes. Add the chocolate mixture to the beaten eggs and beat to combine. Divide the mixture among the ramekins (at this point, the cakes can be refrigerated up to 4 hours and then brought to room temperature before baking).
  • Put the ramekins on a baking sheet and bake until the tops and edges are set but about an inch in the center is still wobbly, about 12 minutes. Let the cakes stand for 1 minute. Run a thin knife around the edge of the cakes. Cover a ramekin with a small plate and invert the ramekin (using an oven mitt or towel) onto the plate. Remove the ramekin, leaving the cake on the plate. Repeat with the remaining cakes.
  • For the berry mascarpone: Transfer 3 tablespoons of the berry juices from the cassis berries to a bowl. Add the mascarpone, sugar and vanilla and mix to combine.
  • Dollop the berry mascarpone on the cakes and top with a spoonful of the cassis berries. Garnish with mint sprigs.

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MOLTEN CHOCOLATE CAKES WITH CHERRIES RECIPE | BON APPéTIT
molten-chocolate-cakes-with-cherries-recipe-bon-apptit image
2001-02-01  · 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 …
From bonappetit.com
4.6/5 (5)
Servings 2
  • 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. DO AHEAD 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.
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MOLTEN CHOCOLATE CAKES - ONCE UPON A CHEF
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2020-02-12  · Molten chocolate cakes — also known as chocolate lava cakes — are rich individual chocolate cakes with oozing molten centers. The original recipe was created by master chef Jean-Georges Vongerichten fortuitously, when he pulled a chocolate cake …
From onceuponachef.com
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Total Time 30 mins
Category Desserts
Calories 416 per serving
  • Preheat the oven to 450°F and set an oven rack in the middle position. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
  • Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
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  • Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.)
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2021-10-19  · Molten chocolate cake, aka lava cake or chocolate fondant pudding, is very popular around the world. It is even served in high-end restaurants and is suitable …
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Estimated Reading Time 2 mins
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MOLTEN CHOCOLATE CAKES RECIPE - JEAN-GEORGES …
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Category Desserts
  • Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
  • In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
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MOLTEN CHOCOLATE CAKES WITH CHERRY COMPOTE | BETTER …
2011-06-14  · Preheat oven to 375 degrees F. In a small saucepan, combine chopped semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is …
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  • Generously butter eight 6-ounce ramekins. For filling: In a small saucepan, combine chocolate pieces, the 1 tablespoon butter, and the whipping cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool at room temperature for 15 minutes. Cover and chill in the refrigerator for 1 to 2 hours or until fudgelike in consistency.
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  • In a large bowl, combine eggs and sugar; beat with an electric mixer on medium-high speed for 5 minutes. Beat in flour and melted chocolate mixture. Spoon enough of the batter into each ramekin to measure 1 inch in depth.
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MOLTEN CHOCOLATE CAKES WITH CHERRY SAUCE RECIPE | …
2007-04-01  · Step 1. Make cakes: Finely chop 3 oz. bittersweet chocolate and place in a medium bowl; set over a pot of simmering water. Add cream and stir until melted. Stir in almond extract. …
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Calories 451 per serving
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2020-09-22  · How to Make Chocolate Cherry Molten Lava Cakes. Prepare. Preheat the oven to 425° Fahrenheit. Brush 2 4-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder …
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MOLTEN CHOCOLATE BABY CAKES RECIPE - RECIPES.NET
2021-07-21  · Instructions. Preheat the oven to 450 degrees F. 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, for about 10 minutes. Set a heat-proof bowl over a saucepan of simmering water.
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MOLTEN CHOCOLATE CAKES WITH CHERRIES RECIPE - COOKEATSHARE
Combine cherries with juices, 1/2 c. sugar, kirsch, and cinnamon in heavy medium saucepan. Stir over medium heat till sugar dissolves. Simmer till sauce thickens and is slightly reduced, about 10 min. Using slotted spoon, remove 1/4 c. cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve minced cherries for cakes. Set aside cherry sauce.
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MOLTEN CHOCOLATE CAKES WITH CHERRIES RECIPE - TEXTCOOK
Molten Chocolate Cakes with Cherries. 1 16-ounce bag frozen pitted dark sweet cherries, halved, thawed, undrained; 3/4 cup sugar; 1/4 cup kirsch (clear cherry brandy) or regular brandy; 1/4 teaspoon ground cinnamon ; 2 tablespoons unsweetened cocoa powder; 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/4 cup (1/2 stick) unsalted butter, cut into small pieces; 2 large ...
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CHOCOLATE CHERRY THYME MOLTEN LAVA CAKE
While the cakes bake, prepare the cherry filling. Place a small saucepan over medium heat, add the cherry pie filling and thyme and cook until warmed through. Step 7. When cooking is complete, remove the ramekins and allow to cool for 3-4 minutes. Top with warm cherry-thyme mixture and extract chocolate chips.
From ninjatestkitchen.com
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ANNA OLSON FLOURLESS CHOCOLATE CAKE ~ EATING CAKES
2021-11-16  · 1 cup chilled cream cheese. 3 cups peeled and sliced Bartlett or Anjou pears about 4 medium pears 2 cups fresh or frozen cranberries. How To Make Flourless Chocolate Cake With A Molten Center Youtube Flourless Chocolate Cakes Chocolate Recipes Chocolate Flavors Line a 10×15-inch jelly roll pan with parchment paper. Anna olson flourless chocolate […]
From eatingcakes.com
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MOLTEN CHOCOLATE CHERRY CAKES RECIPE: HOW TO MAKE IT ...
Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado
From preprod.tasteofhome.com
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MOLTEN CHOCOLATE-CHERRY CAKES - RECIPE GOLDMINE
These little Molten Chocolate-Cherry Cakes are perfect to serve on Valentine's Day for a very special dessert. When you cut into them, chocolate comes "oozing" out, so good! Remember, it is very important to serve these cakes warm from the oven. Tip: For make-ahead convenience, prepare the cakes but do not bake. Cover with plastic wrap and refrigerate for up to 3 hours. Let stand at room ...
From recipegoldmine.com
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Top Asked Questions

What is a chocolate cake made of molten chocolate?
Molten chocolate cakes became famous for a reason: they're cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour. Related: More Decadent Chocolate Dessert Recipes
What is the best way to cook cherries?
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.
How do you make a simple chocolate cake?
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.
How do you make the perfect Christmas cake?
Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.

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