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Ingredients
| salted butter: 1/2 cup |
| semisweet baking chocolate squares: 8 oz |
| eggs: 5 |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp |
| salt: 1/4 tsp |
| all-purpose flour (unsifted): 2 Tbl |
| cherry pie filling: 1 21oz can |
| powdered sugar (unsifted): 1/4 cup |
Molten Cherry Cakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Preheat oven to 400°F
- Lightly grease six (6-ounce) ramekins or custard cups.
- In heavy, large saucepan, over low heat, melt chocolate and butter together.
- Stir until smooth.
- In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
- Pour egg mixture over chocolate mixture; add flour.
- Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours. Return to room temperature before baking.).
- Fill one third of ramekin with chocolate mixture.
- Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
- Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
- Run a paring knife or small, thin spatula around edge to loosen cakes.
- Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
- Dust with confectioners sugar and garnish with additional pie filling.