Molten Chocolate Cakes with Kirsch Sauce
This is a chocolate lovers dream. I made this for my wife on her birthday. There’s nothing like a gift of intense chocolate wrapped in a delicate cake to set the mood. This recipe makes a romantic portion for two, but one of these split, is more than enough.
- 1 16oz bag of frozen, pitted, sweet cherries, thawed
- ½ cup sugar
- ¼ cup Kirsch (Kirschwasser)
- ¼ tsp ground cinnamon
- ⅛ tsp vanilla extract
- ¼ cup sugar
- 2 Tbsp unsweetened cocoa powder
- 2 oz of dark chocolate, chopped
- ¼ cup (½ stick butter), cut into small cubes
- 2 large egg yolks, room temp
- 1 large egg, room temp
- 2 Tbsp flour
- Sprig of mint for garnish
- 2 (¾ cup) ramekins, buttered
- Cookie sheet
- Slotted spoon
- Double boiler
- Medium bowl
- Heavy bottomed saucepan
- Preheat oven to 350°F.
- Place cherries, sugar, kirsch, cinnamon, and vanilla extract into saucepan and place over medium heat.
- Cook for 10 – 15 minutes until sugar is dissolved, slightly syrupy and reduced.
- With slotted spoon drain and reserve ¼ cup of cherries. Chop and reserve.
- Sift sugar and cocoa powder in bowl. Stir to mix and set aside.
- In double boiler over heat, melt chocolate and butter. Continue whisking until melted and smooth. Remove from heat.
- In separate bowl, whisk egg yolks and egg together. Temper yolks by adding a little of the chocolate to yolks while continually stirring. Now add yolk mixture to chocolate while continually stirring until incorporated.
- Add sugar and cocoa mixture a little at a time until thoroughly mixed.
- Add flour a little at a time until thoroughly mixed.
- Fold in reserved cherries.
- Pour batter evenly into buttered ramekins.
- Place ramekins on cookie sheet and place in oven.
- Bake 20-22 minutes until the outside edges are cooked but center still is a little loose.
- Reheat cherry sauce if not warm.
- Remove from oven and with sharp knife carefully loosen cake by running knife around edge of ramekin.
- Invert on plate and pour a little of the cherry sauce over cake and onto plate. Garnish with mint sprig.
- Serve immediately.
What you should know
Can be made 1 day ahead. Cover ramekins and refrigerate. Put sauce in container and refrigerate. When ready to make, bring ramekins to room temp, then place in oven. Rewarm sauce in pan on stove.