Molten Chocolate Cake with Cherry Sauce

This chocolate recipe makes 6 servings.

Ingredients:

For the Cake:

½ cup + 1 ½ Tbsp sugar, divided

⅓ cup water

6 oz bittersweet chocolate or couverture chocolate (72% or higher), finely chopped

4.5 oz European style unsalted butter, cut into 1 Tbsp pieces

3 eggs, slightly beaten, at room temperature

Whipped cream, optional garnish

For the Chocolate Sauce:

½ cup heavy cream

3 oz bittersweet chocolate or couverture chocolate (72% or higher), finely chopped

For the Cherry Sauce:

16 oz frozen pitted dark sweet cherries, halved, thawed, undrained

½ – ¾ cup sugar, to taste

1/3 cup cherry liqueur or Chambord

¼ tsp cinnamon

2 tsp arrowroot powder

Method:

1. Make the cake: Preheat oven to 300°. Prepare 6 8 -ounce ramekins with cooking spray.
2. Melt ½ cup of sugar and water in a medium saucepan over medium heat. Bring almost to a boil.
3. Place chocolate and butter in a medium mixing bowl. Pour warm sugar mixture over and stir until thoroughly melted.
4. Combine remaining sugar and eggs in a large mixing bowl.
5. Whip on high speed 4-5 minutes, until the eggs form ribbons.
6. Fold in the chocolate mixture until combined. Do not overmix.
7. Divide among prepared ramekins. Can be made ahead and refrigerated.
8. Place ramekins in a roasting pan. Fill the pan with hot water half way up the side of the ramekins.
9. Bake for 30 minutes, until a tester inserted in the middle comes out clean. If cakes were refrigerated, add 5-7 minutes to baking time.
10. Allow cakes to cool for 30 minutes before serving.
11. Make the chocolate sauce: Heat cream in a small saucepan to a simmer. Pour over chocolate. Let stand 5 minutes. Stir chocolate until thoroughly melted and combined with cream.
12. Make the cherry sauce: combine the cherries with juices, ½ cup sugar, liqueur, and cinnamon in a medium saucepan. Stir over medium heat until sugar dissolves.
13. Add arrowroot. Simmer 10 minutes, until sauce is thickened and slightly reduced. Set aside.
14. Assemble: Turn cakes onto serving plates and garnish with chocolate and cherry sauce, and optional whipped cream.

This decadent cake is also gluten-free, soy free and nut free. It can also be served with cardamom, cinnamon, or ginger ice cream.