Molten Chocolate Cakes with Cherry Sauce

Nutritional Information

Calories 451
Fat 27 g
Satfat 15 g
Protein 6 g
Carbohydrate 51 g
Fiber 2 g
Cholesterol 177 mg
Sodium 27 mg

Ingredients

Cakes:
11 ounces bittersweet chocolate
1/4 cup heavy cream
1/2 teaspoon almond extract
1 tablespoon cocoa powder
12 tablespoons unsalted butter
1 3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour, sifted
4 egg yolks from large eggs
4 large eggs
Sauce:
1 (12 oz.) package frozen pitted dark cherries, thawed
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup Amaretto

Preparation

Make cakes: Finely chop 3 oz. bittersweet chocolate and place in a medium bowl; set over a pot of simmering water. Add cream and stir until melted. Stir in almond extract.

Refrigerate for 25 minutes, stirring occasionally, until cooled and thick enough to scoop with a spoon.

Sprinkle cocoa powder onto a large piece of waxed paper. Using a teaspoon, scoop mixture into 12 evenly sized balls and drop into cocoa. Roll into rough balls, coating evenly with cocoa. Freeze truffles while preparing cakes.

Preheat oven to 400°F. Grease 12 (6 oz.) glass custard cups or ramekins with shortening and dust with cocoa powder. Tap out excess. Place on a large rimmed baking sheet.

Chop remaining chocolate and butter into small pieces. Transfer to a large, microwave-safe bowl. Heat for 3 to 4 minutes, stirring at 1-minute intervals. Whisk until smooth. Whisk in confectioners' sugar, vanilla and flour, stirring until smooth. Whisk in yolks and whole eggs one at a time.

Divide batter among cups. Put one truffle in each cup and push into center of batter. Bake until tops are set but slightly jiggly, 15 to 17 minutes.

Make sauce: Combine cherries, their juice and sugar in a saucepan. Bring to a boil over medium-high heat. Mix cornstarch and Amaretto; add to cherries, stirring until sauce is thickened and shiny.

When cakes are done, remove from oven and allow to sit for 1 to 2 minutes. To serve, spoon 2 to 3 Tbsp. sauce onto dessert plates. Run a knife around each cake to loosen; invert cakes onto sauce.

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note