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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
