Molten Cherry Cakes

1. 1

   Preheat oven to 400F

2. 2

   Lightly grease six (6-ounce) ramekins or custard cups.

3. 3

   In heavy, large saucepan, over low heat, melt chocolate and butter together.

4. 4

   Stir until smooth.

5. 5

   In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.

6. 6

   Pour egg mixture over chocolate mixture; add flour.

7. 7

   Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours.

8. 8

   Return to room temperature before baking.

9. 9

   ).

10. 10

    Fill one third of ramekin with chocolate mixture.

11. 11

    Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.

12. 12

    Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.

13. 13

    Run a paring knife or small, thin spatula around edge to loosen cakes.

14. 14

    Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.

15. 15

    Dust with confectioners sugar and garnish with additional pie filling.

No additional tips available.