ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Molten Chocolate Cakes with Cherry Sauce

Yield 12 Servings


  • 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

Nutrition Information

  • calories 451
  • fat 27 g
  • satfat 15 g
  • protein 6 g
  • carbohydrate 51 g
  • fiber 2 g
  • cholesterol 177 mg
  • sodium 27 mg

How to Make It

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.