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Maraschino Cherry Molten Chocolate Cake

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!

Ingredients

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

Instructions

  • 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.