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Molten Chocolate Cherry Baby Cakes Recipe

Indulge in decadent Molten Chocolate Cherry Baby Cakes, a recipe courtesy of Food Network's rescue chef, Danny Boome! These rich, individual cakes boast a gooey chocolate center and juicy cherries, creating an unforgettable dessert experience. Perfect for a romantic dinner or a special occasion, these make-ahead treats are surprisingly easy to prepare. Simply refrigerate until ready to serve, bring to room temperature, and bake for a warm, melt-in-your-mouth dessert.

Prep Time 25 mins
Cook Time 30 mins
Calories 370.7 kcal
Protein 10g
Rating 4.0 (2 Reviews)
Molten Chocolate Cherry Baby Cakes 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Molten Chocolate Cherry Baby Cakes

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How to Make Molten Chocolate Cherry Baby Cakes

  1. In a small saucepan over low heat, combine 2 tablespoons brandy and 1 tablespoon orange juice. Bring to a simmer.
  2. 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.
  3. Preheat oven to 450°F (232°C).
  4. 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.
  5. Remove from heat.
  6. In a large bowl, beat 2 large whole eggs and 2 large egg yolks with 1/2 cup granulated sugar until light and thick.
  7. Gently fold the melted chocolate mixture into the egg mixture.
  8. Gradually beat in 1/4 cup all-purpose flour until just combined. Do not overmix.
  9. Butter 6 (4-ounce) ramekins. Sprinkle 1 teaspoon of unsweetened cocoa powder into each ramekin, tapping out the excess.
  10. Divide the batter evenly among the prepared ramekins.
  11. Drain the cherries and place a few in the center of each ramekin. Gently push some batter over the cherries to partially cover them.
  12. Place the ramekins on a baking sheet.
  13. Bake for 7-9 minutes, or until the edges are set but the centers are still soft.
  14. Let the cakes cool for 10 seconds, then carefully invert each ramekin onto a plate to unmold.
  15. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

71g

Fat

81g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Cakes Chocolate