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Desserts

Molten Chocolate Cakes

These individual cakes have a pocket of chocolate that oozes out of a warm cake. Then they're topped with warm Black Cherry Sauce.

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Ingredients

FOR THE CAKES—

FOR THE TOPPING—

Instructions

Preheat oven to 375°. Liberally spray six 6-oz. ramekins with nonstick spray. Chop chocolate for cakes into pieces the size of chocolate chips. Melt chocolate pieces and butter in a small saucepan over low heat. Stir often to prevent burning. In a large bowl, beat eggs and sugar until the mixture is pale yellow and looks like lightly whipped cream, about 7 minutes. Beat flour, cocoa, vanilla, and espresso powder into egg mixture until thoroughly combined, about 2 minutes. Add melted chocolate mixture to egg mixture and beat another 5 minutes. Spoon 3/4 cup batter into each ramekin. Place ramekins on a baking sheet and bake 15–17 minutes, until cakes are puffed and mostly dry on top around edges. Remove cakes from oven and let them rest about 3 minutes. Whip cream, sugar, and almond extract until soft peaks form. Serve cakes with Black Cherry Sauce, whipped cream, and chocolate shavings.

Put 3/4 cup batter in each ramekin. If using an ice cream scoop, you'll need two level scoops per ramekin. (At this point, the cakes can be chilled, then baked later.)

Put 3/4 cup batter in each ramekin. If using an ice cream scoop, you'll need two level scoops per ramekin. (At this point, the cakes can be chilled, then baked later.)

To unmold a cake, place a dessert plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake.

To unmold a cake, place a dessert plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake.

Nutritional Facts

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