Molten Chocolate Cakes with Cherry Sauce

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

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.