Molten Chocolate Cakes With Sour Cherry Sauce

Name: Molten Chocolate Cakes With Sour Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sour Cherry Sauce; 2 pounds sour cherries, washed and pitted; 1 cup orange juice, freshly squeezed; 1/4 cup lemon juice, freshly squeezed; a splashes cognac or brandy; 1/2 cup granulated sugar; For the Molten Cakes:; 4 ounces minimum 70% dark chocolate pellets or chopped; 1/2 cup unsalted butter, cubed; 4 organic, free-range eggs; 1/2 cup granulated sugar; 1/2 cup all-purpose flour; 1 teaspoon organic pure vanilla extract

Servings: persons

For the Sour Cherry Sauce
2 pounds sour cherries, washed and pitted
1 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
a splashes cognac or brandy
1/2 cup granulated sugar
For the Molten Cakes:
4 ounces minimum 70% dark chocolate pellets or chopped
1/2 cup unsalted butter, cubed
4 organic, free-range eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon organic pure vanilla extract

1
In a saucepan set over medium heat, bring all the ingredients to a boil. Once boiling, reduce heat to low and simmer for about 15-20 minutes, until cherries start to pop and break down.
2
Once they have become mushy and you can easily break them with a fork, remove from the pan with the aid of a slotted spoon and transfer to a blender. Blend cherries until they become a paste.
3
Meanwhile, allow the liquid from the pan to reduce and thicken, about 10-15 minutes more. To see if it's done, dip a metal spoon in the sauce; if the sauce sticks to the back of the spoon, it's done.
4
Just before removing from the heat, add the blended cherries to the pan, mix everything with a wooden spoon, then transfer to a bowl and allow to cool before covering and refrigerating until you will be using it.
5
Start by greasing 6 molds (you can also use a muffin tin) with butter and sprinkling them with flour, tapping out the excess, then place them in the fridge.
6
In a bowl set over a pan of simmering water (the bowl should not touch the water), melt the chocolate and the butter. Mix with a spatula until combined and remove from the hob. Allow the chocolate mixture to cool for about 10 minutes.
7
In the bowl of your stand mixer or with the aid of a hand-held mixer, beat the eggs and the sugar until fluffy and doubled in volume, about 5 minutes. With mixer running, add the chocolate mixture in a slow and steady stream, the vanilla extract and mix just until well combined. Sift the flour over this mixture and with the aid of a spatula, mix just until everything is combined.
8
Divide the batter evenly between the molds. Cover with cling film and refrigerate until ready to use. When you're ready to bake them, just preheat the oven to 180C/350F and bake the cakes for about 15 minutes, making sure that the center is still squidgy. Remove from the oven, carefully run a knife around the edge of each cake, then turn onto serving plates and dollop sour cherry sauce on top. You need to remove from the molds as soon as they are out of the oven, otherwise they will continue to bake in the molds and you might get a brownie instead of a molten cake.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Sour Cherry Sauce, 2 pounds sour cherries, washed and pitted, 1 cup orange juice, freshly squeezed, 1/4 cup lemon juice, freshly squeezed, and more.

Yes, Molten Chocolate Cakes With Sour Cherry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!