Molten Chocolate Cherry Baby Cakes
Indulge in the irresistible decadence of Molten Chocolate Cherry Baby Cakes—an elevated twist on the classic molten lava cake. These rich, single-serving desserts feature a luscious molten chocolate center and a surprise burst of sweetness from hidden cherries, making them a showstopping finale for any dinner party or romantic evening. Crafted with 70% dark chocolate and a touch of unsweetened cocoa powder, these cakes strike the perfect balance between bittersweet intensity and velvety smoothness. The quick prep time of just 15 minutes, coupled with a brief 10-minute bake, means you can whip up these elegant treats with ease. Serve them warm for the ultimate gooey chocolate experience, and don’t forget a light dusting of powdered sugar for a picture-perfect finish. Whether you're catering to chocolate lovers or impressing guests, these molten chocolate cherry cakes will be the highlight of any dessert table.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 2 Large eggs
- 2 Egg yolks
- 40 grams All-purpose flour
- 10 grams Cocoa powder (unsweetened)
- 6 Fresh or frozen pitted cherries
- 10 grams Butter (for greasing ramekins)
- 5 grams Cocoa powder (for dusting ramekins)
- 5 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and grease six ramekins (6 oz capacity each) with butter. Lightly dust the greased ramekins with cocoa powder, then set them aside.
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler, stirring occasionally until smooth. Alternatively, you can microwave the mixture in 20-second increments, stirring between each, until fully melted.
Remove the melted chocolate mixture from heat and whisk in the granulated sugar until fully incorporated.
In a separate bowl, lightly beat the eggs and egg yolks together. Gradually whisk the beaten eggs into the chocolate mixture until smooth.
Sift the all-purpose flour and cocoa powder into the chocolate mixture. Gently fold until you have a smooth batter with no lumps.
Divide the batter evenly among the prepared ramekins, filling each about halfway. Gently press one cherry into the center of each ramekin, then cover with the remaining batter, ensuring the cherries are fully submerged.
Place the ramekins on a baking tray and bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly jiggly.
Allow the cakes to cool in their ramekins for 2-3 minutes. Run a knife around the edges to loosen, then carefully invert each ramekin onto a serving plate.
Dust the cakes lightly with powdered sugar if desired and serve immediately. These are best enjoyed warm, so the centers remain molten and gooey.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 982 mg | 327% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 261.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 416 mg | 32% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 3460 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
