Molten Chocolate Cherry Cakes Recipe

Name: Molten Chocolate Cherry Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 ounces) 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 large eggs, room temperature; 6 large egg yolks, room temperature; 6 tablespoons baking cocoa; 2 teaspoons all-purpose flour; Confectioners' sugar

Servings: persons

1 package (12 ounces) 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 large eggs, room temperature
6 large egg yolks, room temperature
6 tablespoons baking cocoa
2 teaspoons all-purpose flour
Confectioners' sugar

1
Preheat oven to 350u00b0. 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, 5 minutes. Remove from 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 6 greased 6-oz. ramekins or custard cups. Place ramekins on a
4
. Bake until a thermometer inserted in the center reads 160u00b0 and sides of cakes are set, 15-17 minutes.
5
Remove from oven and let stand 1 minute. Run a knife around edges of ramekins; invert onto dessert plates. Dust with confectioners' sugar. Serve immediately with warm cherry sauce.

1068

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 12 ingredients. The key ingredients include: 1 package (12 ounces) frozen pitted dark sweet cherries, thawed, undrained, 3/4 cup sugar, divided, 1/4 cup cherry brandy, 1 teaspoon ground cinnamon, and more.

Yes, Molten Chocolate Cherry Cakes 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!

Molten Chocolate Cherry Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions