Chocolate and cherries make the perfect couple. Enjoy these rich chocolate cakes while they are still warm from the oven. Bake them in individual ramekins or ones that are large enough to share.
Ingredients
3 ounces bitter sweet chocolate, chopped
3 ounces semi-sweet chocolate, chopped
6 ounces butter, cubed
4 large eggs, separated
⅓ cup granulated sugar
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon hazelnut flavoring (may use walnut flavor, vanilla or coffee flavoring)
Butter for ramekins
3-4 tablespoons granulated sugar for ramekins
1 cup of pitted cherries or cherry pie filling
whipped cream for garnish
Instructions
Preheat oven to 350 degrees.
Bring 2 to 3 inches of water in a medium sauce pan to a boil. Place a mixing bowl that is larger than the sauce pan on top of the pan creating a double boiler. Do not let the boiling water touch the bottom of the bowl.
Place chocolate and butter in the mixing bowl and allow them to melt slowly. When the chocolate is almost melted, stir well to combine the chocolate and the butter.
Whip the egg whites to soft peaks. Set aside
Whisk the egg yolks together in a large mixing bowl. Gradually whisk in the sugar and whisk until the egg yolks lighten slightly in color, about 2 minutes. Add the flour and salt, whisk again.
Combine the chocolate mixture with the egg yolk mixture, stir well. Stir in the flavoring.
Fold ⅓ of the egg whites into the chocolate mixture to "lighten" the batter.
Gently fold in the remaining egg whites.
Butter the sides of your ramekins. Sprinkle with sugar and roll the ramekins so that the sugar coats the sides and bottom evenly.
Divide the cherries between 8-4 ounce ramekins or 4-8 ounce ramekins.
Fill the ramekins ¾ of the way with batter.
Clean up the rims of the ramekins.
Bake for 25 to 30 minutes (less for smaller ramekins).
Serve warm from the oven and garnish with whipped cream.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/mini-chocolate-cakes-with-cherries/