Chocolate Cherry Lava Cakes
16 oz. sweet dark cherries, pitted, drained*, and halved
3/4 c. sugar
1/4 c. cherry brandy or cherry liqueur
1/3 tsp. cinnamon
2 tbsp. natural cocoa powder (Not Dutch process)
2 oz. bittersweet chocolate, chopped fine.
1/2 stick unsalted butter, chunked
2 egg yolks
1 egg
2 tsp. AP flour
Whole cherries to garnish, if desired
*(Save cherry juices from drainage if using frozen)
Combine cherries with any juice, a 1/2 cup sugar, brandy or liqueur, and cinnamon in heavy saucepan or saucier. Stir over med. to med. high heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10-12 mins. Remove 1/4 cup cherries from sauce; drain well. Chop coarsely; reserve chopped cherries for cakes. Set aside sauce.
Butter two 3/4-cup ramekins. Whisk cocoa and remaining sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Be incredibly careful not to let liquid or water touch the chocolate. Remove from heat; whisk in cocoa and sugar mixture. Whisk in the egg yolks, then whole egg and flour. Fold in reserved chopped cherries. Put batter in your prepared ramekins.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but toothpicks inserted in the center come out with wet batter attached. Around 22-24 minutes. Watch carefully. Turn onto plates, and top with cherry sauce. Garnish with whole cherries, if you so choose. Serve warm.
3/4 c. sugar
1/4 c. cherry brandy or cherry liqueur
1/3 tsp. cinnamon
2 tbsp. natural cocoa powder (Not Dutch process)
2 oz. bittersweet chocolate, chopped fine.
1/2 stick unsalted butter, chunked
2 egg yolks
1 egg
2 tsp. AP flour
Whole cherries to garnish, if desired
*(Save cherry juices from drainage if using frozen)
Combine cherries with any juice, a 1/2 cup sugar, brandy or liqueur, and cinnamon in heavy saucepan or saucier. Stir over med. to med. high heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10-12 mins. Remove 1/4 cup cherries from sauce; drain well. Chop coarsely; reserve chopped cherries for cakes. Set aside sauce.
Butter two 3/4-cup ramekins. Whisk cocoa and remaining sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Be incredibly careful not to let liquid or water touch the chocolate. Remove from heat; whisk in cocoa and sugar mixture. Whisk in the egg yolks, then whole egg and flour. Fold in reserved chopped cherries. Put batter in your prepared ramekins.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but toothpicks inserted in the center come out with wet batter attached. Around 22-24 minutes. Watch carefully. Turn onto plates, and top with cherry sauce. Garnish with whole cherries, if you so choose. Serve warm.