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Black Forest Molten Chocolate Cake

Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 2 individual size cakes


  • 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.


Recipe adapted from Martha Stewart