Drunken Cherry in Molten Lava Cake
This chocolate lava cake recipe involves cherries that have been soaked in kirsch / cherry liquor. The combination of chocolate and cherry reminds me of my all-time favorite black forest cake.
Feel free to substitute cherry with any other fruits of your liking :)
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- 1
(Optional) Soak cherries overnight with kirsch / cherry liquor.
- 2
Brush 2 ramekins (170 ml capacity) with butter, then evenly coat with granulated white sugar. Tap out any excess sugar. Place ramekins on tray and set aside.
- 3
Using bain-marie / heated water bath, melt chocolate and butter then set aside. Bain-marie method means to put the heat-proof bowl of chocolate and butter over a pot of steaming water.
- 4
In a medium bowl, whisk together egg yolk, whole egg, sugar and salt until foamy and lightened in color.
- 5
Whisk melted chocolate into egg mixture. To prevent cooking the egg, keep whisking while pouring the hot chocolate. Mix just until combined.
- 6
Add all-purpose flour and fold using spatula just until combined.
- 7
Scoop batter into each ramekin a little under halfway. Then add cherries in the middle. Cover them with more batter, leaving about half inch from ramekin's top.
- 8
Smooth the top with offset spatula or the back of a spoon. Bake at 220°C / 425°F for 10 to 15 minutes. Note: to get that perfectly molten lava cake, do a test-bake and adjust baking time accordingly.
- 9
Let cool for 5 minutes on a cooling rack. Then carefully run a paring knife around the edges. Unmold the cake by turning it over on a plate. Best served when it is still hot.
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