I know I’ve been on a sweets and desserts roll lately, but Juuuust in case you’re looking for one more special to serve for Valentine’s Day – or just for yourself – you can stop looking ‘cause you’ve found it! There is no dessert more decadent and Valentine’s Day worthy than Molten Chocolate Cake. Warm and rich with an explosion of melted chocolate-y amazingness inside. Holy I’ve Just Died and Gone to Chocolate Heaven.
I have to confess I’ve never made Molten Chocolate Cake until today. What on earth have I been waiting for? It’s so much easier than you can ever imagine, but no one needs to know that.
Excuse me while I put on my nutritionist coat for a minute… Besides being quite good, chocolate, especially the dark kind is actually quite good for you. The darker and more bittersweet the chocolate, the more heart-healthy antioxidants it has. And let’s just talk about all of the health benefits of those cherries in the sauce… Did you know they could help you to get a better night’s sleep, and reduce pain and inflammation? Yes, this is divinely healthy and a total treat for the taste buds!
I’ve adapted this recipe from Martha Stewart, and scaled it way back, so it only makes 2 servings. Believe me, that’s plenty. It’s so unbelievably rich and decadent.
Make sure you buy really good quality dark chocolate for this recipe. No waxy chips, please!! And keep a close eye on the oven timer. It goes from perfectly melty inside to overdone in about a minute.
Black Forest Molten Chocolate Cake
- 1 cup pitted sour cherries unsweetened, thawed if frozen
- 1/4 cup sugar
- 2 teaspoons corn starch mixed with 1 tablespoon water to make a slurry
- 4 ounces bittersweet chocolate chopped
- 2 tablespoons unsalted butter room temperature, plus extra to butter ramekins
- 1/3 cup sugar
- 1 large egg and 1 egg yolk room temperature
- pinch of salt
- 3 tablespoons flour
- whipped cream optional
- Preheat oven to 400 degrees, and butter 2- 6 ounce ramekins, and lightly dust with sugar.
- In a small saucepan, bring cherries and 1/4 cup sugar to a boil. Reduce heat to low, and simmer for about 10 minutes. Add cornstarch-water mixture and stir well. Bring cherries up to a boil to allow sauce to thicken a bit. Remove from heat and set aside.
- Place chopped chocolate in a microwave safe measuring cup and melt in a microwave for 30 seconds to 1 minute. Remove and let cool.
- Place softened butter and sugar in the bowl of a mixer, and cream together. Add egg and extra yolk and salt, and beat for about 3 -4 more minutes on medium-high speed, until mixture is light and fluffy.
- Gradually add melted chocolate to egg mixture. If chocolate is hot, add it a few spoonfuls at a time so the eggs won't cook!
- Turn off mixer, and add flour, mixing gently by hand until it's just incorporated. Don't overmix.
- Spoon half of the mixture into each of the two ramekins.
- Add about a tablespoon of the cherries to the center of each batter.
- Place ramekins on a baking sheet and bake for 8 minutes just until the tops of the cakes are set and no longer jiggle when moved.
- Remove cakes from the oven and let cool for 5 minutes. Run a knife along the outside edge to loosen.
- Place a plate upside down over each ramekin and gently invert the cakes onto each plate. Ramekins will be hot, so handle with folded paper towels or a dishtowel.
- Serve cakes warm, topped with additional cherry sauce, and a dollop of whipped cream if desired.
Chocolate or fruit? What’s your favorite dessert flavor?