Zutaten für Molten Chocolate Cherry Baby Cakes
- 2 tablespoons brandy
- 1 tablespoon orange juice
- Dried Cherries
- Bittersweet Chocolate
- 4 tablespoons (1/2 stick) unsalted butter
- Eggs
- Egg Yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
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Zubereitung von Molten Chocolate Cherry Baby Cakes
- In a small saucepan over low heat, combine 2 tablespoons brandy and 1 tablespoon orange juice. Bring to a simmer.
- Add 1 cup pitted cherries; simmer for 1 minute. Remove from heat and let cherries soak in the warm mixture for 10 minutes to plump.
- Preheat oven to 450°F (232°C).
- In a double boiler or heat-safe bowl set over a pan of simmering water, combine 6 ounces chopped bittersweet chocolate and 4 tablespoons (1/2 stick) unsalted butter. Stir until chocolate is melted and smooth.
- Remove from heat.
- In a large bowl, beat 2 large whole eggs and 2 large egg yolks with 1/2 cup granulated sugar until light and thick.
- Gently fold the melted chocolate mixture into the egg mixture.
- Gradually beat in 1/4 cup all-purpose flour until just combined. Do not overmix.
- Butter 6 (4-ounce) ramekins. Sprinkle 1 teaspoon of unsweetened cocoa powder into each ramekin, tapping out the excess.
- Divide the batter evenly among the prepared ramekins.
- Drain the cherries and place a few in the center of each ramekin. Gently push some batter over the cherries to partially cover them.
- Place the ramekins on a baking sheet.
- Bake for 7-9 minutes, or until the edges are set but the centers are still soft.
- Let the cakes cool for 10 seconds, then carefully invert each ramekin onto a plate to unmold.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
71g
Fat
81g
Carbs
6g
