This decadent molten chocolate cake includes fresh cherries, which
are one of my favorite foods and are in season now.
terry
Molten Cherry Chocolate Cake
Serves 6
Published in: San Diego Union-Tribune
3 cup pitted and halved fresh cherries (divided use)
3/4 cup cherry preserves (divided use)
2 tablespoons kirsch or cherry liqueur
1/4 teaspoons ground cinnamon
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/8 teaspoons salt
1/2 cup unsalted butter (plus additional butter for greasing ramekin)
1/2 cup granulated sugar (plus additional sugar for dusting ramekins)
3 eggs
8 ounces bittersweet chocolate
1 teaspoons almond extract
Take 1 cup of the cherries and mix with 1/4 cup of the preserves in a
small saucepan. This mixture will be a filling for the cakes. Take the
remaining 2 cups of cherries and place in another saucepan. To this pan,
add 1/2 cup cherry preserves, the kirsch and the cinnamon. This mixture
will be a sauce for the cake. Simmer each pan for 8 minutes over low heat,
stirring occasionally. Refrigerate both mixtures until ready to use. Sift
together flour, cocoa powder and salt, and set aside. In a large bowl,
cream together the butter and sugar. Add eggs one at a time to the
butter-sugar mixture, mixing well after adding each egg. Melt chocolate in
a double boiler or microwave. Stir the melted chocolate and almond extract
into the butter-sugar-egg mixture. Stir flour mixture into chocolate
mixture. Chill the batter until ready to use. Do not make more than 4
hours ahead.
Preheat oven to 375 degrees. Rub the inside of six 4-ounce ramekins with
butter and sprinkle with a little sugar. Spoon batter into ramekins. Place
a spoonful of the cherry filling mixture in the center of each ramekin.
Use a spatula to level the batter to create a flat surface. Bake for 28 to
32 minutes. The surface of the cakes will no longer be shiny when they are
done. Run a knife around the edge of the cakes to loosen. Unmold cakes
onto plates and pour cherry sauce around them. The cherry sauce can be
heated, if desired.
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