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Molten Chocolate Cherry Cakes

 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.


  • 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


  • Preheat oven to 350°. 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.
  • 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.

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Molten Chocolate Cherry Cakes (continued)

Directions (continued)

  • Transfer to six greased 6-oz. ramekins or custard cups. Place
  • ramekins on a baking sheet. Bake 15-17 minutes or until a
  • thermometer inserted near the center reads 160° and sides of
  • cakes are set.
  • 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. Yield: 6 servings.
Nutritional 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.