Who turns Chocolate Covered Cherries into Molten Chocolate Cake? This gal! Rich gooey chocolate cake encases a surprise center of maraschino cherries that is sure to delight!
I’d like to think I’m a bit of a bad ass when it comes to cake. Yea, bad ass. I can mix batter, pour it into pans, and bake like it’s nobody’s beeswax.
Frosting and decorating? I could improve on that. In fact, I’m working on mastering the art of frosting. I’m almost there, boo.
But when it comes to manipulating gluten into a nice moist cake, I am Wonder Woman. The Amazon Wonder Woman with the thick thighs and the giant rack. Cake speaks to me. Call me the cake whisperer.
I know how this sounds. It does sound like I’m some egomaniac. And perhaps I am. I like to see it as super confident in my gluten manipulating abilities.
Now flow with me, let’s talk about this Cherry Molten Chocolate Cake.
First, allow me one more super narcissistic moment to state, I am a mad genius.
Because I took my favorite chocolates – Chocolate covered cherries – And turned them into molten chocolate cake.
As a young girl of 17 with a lightning fast metabolism, our grocery store used to sell Cello chocolate covered cherries in singles. I never missed a chance to buy at least half a dozen of these babies.
Since my little brother wasn’t into chocolate I was free to eat them at leisure. Chocolate covered cherries remain, to this day, one of my favorite chocolates.
Now that I’m almost 40, I cannot eat a dozen chocolates in one sitting.
What I can do, in moderation, is enjoy one single highly indulgent cake. So this Cherry Chocolate Molten Cake was born. It carries with it all the elements of chocolate covered cherries. Maraschino cherries encased in a moist chocolate outer shell made entirely of cake.
When you break into this cake, instead of maraschino cherry juice, you are greeted with molten chocolate cake whose ratio consists of more milk than bittersweet.
Four cherries in each cake guarantee a cherry in almost every bite.
And that, ladies and gentlemen, is what makes me such a bad ass.
Maraschino Cherry Molten Chocolate Cake
For the ramekins
- 1 tablespoon Unsalted butter melted
- 1 tablespoon Cocoa powder
- 1 tablespoon All-purpose flour
For the molten chocolate cakes
- 4 ounces 1 stick Unsalted butter
- 2 1/2 ounces Semi sweet chocolate
- 3 ounces Milk chocolate
- 4 ounces Granulated sugar
- 2 Egg yolks
- 2 Large eggs at room temperature
- Pinch of salt
- 2 teaspoons Vanilla extract
- 1 ounce All-purpose flour
- About 24 + more for garnish Maraschino cherries
- Confectioners' sugar for sprinkling, optional
- Preheat the oven to 375° Fahrenheit. Brush six 4-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet and set aside.
- In a medium bowl over a pot of simmering water, melt 1 stick of butter with the chocolate, stirring occasionally until fully melted, about 5 minutes. Remove from heat and allow mixture to cool slightly.
- In a bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar, eggs, egg yolks, and salt over high speed until very thick and pale yellow, about 3-4 minutes. Add the vanilla extract. Remove bowl from mixer and using a rubber spatula, fold in the melted chocolate until no streaks remain. Gently fold in the flour until mostly incorporated. Be sure not to over mix.
- Fill the the prepared ramekins slightly less than halfway. Nestle 4 cherries in the center and pour cake batter over the cherries. Do not fill the jars to the rim; otherwise the cake will spill over when it begins to rise.
- Bake cakes in the center of the oven for 10-14 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for about 5 minutes.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, or a clean dishtowel, invert again. very carefully lift off the ramekins.
- Garnish with more cherries and a sprinkle of confectioners' sugar, if desired.