1cuppitted sour cherriesunsweetened, thawed if frozen
2teaspoonscorn starch mixed with 1 tablespoon water to make a slurry
2tablespoonsunsalted butterroom temperature, plus extra to butter ramekins
1large egg and 1 egg yolkroom temperature
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.