Chocolate Cherry Lava Cake
Ingredients
- 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)
Instructions
Servings: 6 cakes
- Preheat oven to 425 degrees and heavily grease six 8oz ramekins.
- 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.
- Whisk in egg and egg yolks. Then mix in powdered sugar and finally gently fold in the flour.
- 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)
- 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.
- Dust with powdered sugar and serve with vanilla ice cream. Enjoy!