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Molten Chocolate Cherry Cakes

Cinnamon-spiced cherries make these gooey chocolate cakes even more irresistible. Refrigerate the extra sauce and drizzle it over ice cream later in the week.—Ki Russell, Greeley, Colorado

6 ServingsPrep: 30 min. Bake: 15 min.

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 eggs
6 egg yolks
6 tablespoons baking cocoa
2 teaspoons all-purpose flour
Confectioners' sugar

Directions

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, for 5 minutes. Remove from the
heat. Using a slotted spoon, remove 1/4 cup cherries; chop and set
aside.
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.

2 of 2

Molten Chocolate Cherry Cakes (continued)

Directions (continued)

Transfer to six greased 6-oz. ramekins or custard cups. Place
ramekins on a baking sheet. Bake at 350° for 15-17 minutes or
until a thermometer inserted near the center reads 160° and
sides of cakes are set.
Remove from the oven and let stand for 1 minute. Run a knife around
edges of ramekins; invert onto dessert plates. Dust with
confectioners' sugar. Serve immediately with warm cherry sauce.
Yield: 6 servings.

Nutrition Facts: 1 serving equals 616 calories, 41 g fat (22 g saturated fat), 371 mg cholesterol, 205 mg sodium, 58 g carbohydrate, 5 g fiber, 10 g protein.