Molten Chocolate Cakes With Cherries Recipes
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.
Recipe From food.com
Provided by Annacia
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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!
Recipe From food.com
Provided by carmenskitchen
Categories Dessert
Time 30m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 10
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- In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.
- In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk.
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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.
- In the bowl of an electric mixer fitted with the paddle or beaters, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
- 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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