Chocolate Cherry Lava Cake


  • 1 can Oregon Fruit Products Dark Sweet Cherries
  • 9oz Semi-Sweet Dark Chocolate, chopped
  • 7 1/2 oz Unsalted Butter
  • 1 teaspoon Instant Espresso Powder (optional)
  • 1 1/2 teaspoon Pure Vanilla Extract
  • 3 large Eggs + 6 large Egg Yolks
  • 189 grams (1 1/2 cups) Powdered Sugar
  • 125 grams (1 cup) All-Purpose Flour
  • Confectioners Sugar and Ice Cream for topping (optional)


Servings: 6 cakes
  1. Preheat oven to 425 degrees and heavily grease six 8oz ramekins.
  2. In a large bowl either place over a double broiler or in a microwave melt the chopped chocolate and butter together, just until the chocolate and butter have melted. Then whisk in the espresso powder and vanilla extract.
  3. Whisk in egg and egg yolks. Then mix in powdered sugar and finally gently fold in the flour.
  4. Divide between ramekins and add 4-5 cherries to the top of each cake then use your clean finger to gently press them down so the cake batter covers them. Place the ramekins on a baking tray. (You could wrap the cakes and chill them in the refrigerator for up to 24 hours before baking)
  5. Bake for 12 minutes and check, you want the outer ½ inch to be baked and look set and the inner part of the cake to jiggle. When the lava cake is done let it cool for 5 minutes before using a towel to invert the cake onto a serving plate.
  6. Dust with powdered sugar and serve with vanilla ice cream. Enjoy!

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