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Molten Chocolate Cakes with Cherries Recipe

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This recipe for Molten Chocolate Cakes with Cherries, by , is from The Maurizi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Murkey
Added: Sunday, December 14, 2008



1 16 oz frozen pitted dark sweet cherries, halved, thawed & undrained
cup sugar
cup kirsch (clear cherry brandy) or regular brandy
teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, chopped
cup unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Powdered sugar
Fresh mint

Combine cherries with juices, cup sugar, kirsch, and cinnamon in heavy saucepan. Stir over medium heat until sugar dissolves. Simmer until save thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remover cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set aside cherry sauce.

Butter two cup ramekins or custard cups. Whisk cocoa and remaining cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg & flour. Fold in reserve cup chopped cherries. Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)

Preheat oven to 350 degrees. Bake cakes uncovered until edges are set but center is shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.

Warm sauce over low heat. Cut around cakes to loosen; turn over onto plates. Spoon sauce alongside. Sift powdered sugar over; garnish with mint.

Makes 2 servings.

Personal Notes:
Personal Notes:
This is a very decadent dessert, great for entertaining!




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