holiday cookbook_molton cake_sm

Molten Chocolate Cherry Cakes

Total Time:
45 mins
Prep Time:
30 mins
Cook Time:
15 mins
6 servings
Dish Size:
6-oz. Ramekins
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November 4, 2014


  • 1 package (12 oz.) 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 degrees. 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, for 5 minutes. Remove from the 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 temp-tations® 6-oz. ramekins. 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 plate and dust with confectioners' sugar. Serve immediately with warm cherry sauce.

This recipe is from my Taste of Home: temp-tations Holiday Cookbook!

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