Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 6 ounces bittersweet or semisweet chocolate, chopped or chips
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
- 6 tablespoons unsweetened cocoa powder
- 3/4 cup sugar
- 6 large egg yolks
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 16-ounce bag frozen pitted dark sweet cherries, thawed
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Grand Marnier (optional)
- Vanilla ice cream
Preheat oven to 350° F. Butter 6 4-ounce ramekins or muffin tins.
Make the cherry sauce by combining the cherries, 1/2 cup sugar, and 1/4 teaspoon cinnamon in a sauce pan. Cook over medium heat until the sugar melts, stirring occasionally. Continue to cook for another 5 minutes then remove from heat. Stir in the Grand Marnier and set aside.
Make the chocolate lava cakes.
Place a medium bowl over a pot of simmering water or heat a double boiler over medium-high heat. Add the chocolate and butter. Stir occasionally until the chocolate and butter has melted. Stir together until well combined. Remove from heat.
In another bowl, whisk together the sugar and cocoa powder. Whisk the sugar and cocoa mixture into the melted chocolate. Whisk the egg yolks and whole eggs together, then whisk the eggs into the chocolate and sugar mixture. Sprinkle the flour over the chocolate mixture, then fold the flour in with a rubber spatula.
Divide the chocolate mixture evenly between the 6 ramekins or muffin tins. Place in oven.
Bake for approximately 9 to 10 minutes. The outside of the cake will form a crust like any other cake, but the center of the cake should remain a thick liquid. Watch the tops of the cake to see how done they are. Touch the top of the cake with your finger. When done, you should be able to press down slightly on the cake and have it spring back but when you insert a toothpick into the cake, the toothpick should come out with wet batter on it. The trick is to cook the cakes as little as possible for a liquid center yet long enough that a firm cake-like exterior forms that won't fall apart when you take it out of the pan.
Remove cakes from oven and let cool in pan for 10 minutes. Loosen the edges of the cakes with a paring knife and invert onto dessert plates. Serve warm with cherry sauce and a scoop of vanilla ice cream.
Chocolate lava cakes can also be made ahead of time. Place them in an air tight container or wrap them in plastic after they've cooled. Refrigerate until needed. When ready to serve, microwave the cakes for approximately 30 seconds, depending on the power of your microwave oven.
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