This is not the recipe we use, but we make a version of this. It is yummy, especially if you like chocolate.
MOLTEN CHOCOLATE-CHERRY CAKES
Yield: 6 serving
CHOCOLATE DIPPED CHERRIES (recipe follows)
1 tbsp Plus 2/3 cup sugar, divided
3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup HERSHEY’S Cocoa
1/4 cup Whipping cream
1 1/2 tsp Vanilla extract
1/4 cup All-purpose flour
2 Eggs
2 Egg yolks
1/3 cup Maraschino cherries, finely chopped
SWEETENED WHIPPED CREAM (recipe follows)
Procedures
1 Prepare CHOCOLATE DIPPED CHERRIES.
2 Heat oven to 400°F. Grease six 3/4-cup soufflé dishes or 6-ounce custard cups. Sprinkle inside of each with some of the 1 tablespoon sugar. Place dishes in a 13x9-inch baking pan or a jelly-roll pan.
3 Melt butter in medium saucepan. Remove from heat. Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla. Whisk in flour just until combined. Set aside.
4 Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored. Beat in chocolate mixture on medium speed. Pour about 1/4 cup into each prepared dish. Sprinkle chopped cherries evenly over each. Carefully pour remaining chocolate mixture into each dish.
5 Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.) Let stand in dishes 3 minutes. Loosen sides of each. Invert onto serving plates. Serve warm topped with whipped cream and a CHOCOLATE DIPPED CHERRY. 6 servings.
6 CHOCOLATE DIPPED CHERRIES: Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
7 Tip: For make-ahead convenience, prepare the cakes but do not bake. Cover with plastic wrap and refrigerate for up to 3 hours. Let stand at room temperature 30 minutes, then bake as directed.
MOLTEN CHOCOLATE-CHERRY CAKES
Yield: 6 serving
CHOCOLATE DIPPED CHERRIES (recipe follows)
1 tbsp Plus 2/3 cup sugar, divided
3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup HERSHEY’S Cocoa
1/4 cup Whipping cream
1 1/2 tsp Vanilla extract
1/4 cup All-purpose flour
2 Eggs
2 Egg yolks
1/3 cup Maraschino cherries, finely chopped
SWEETENED WHIPPED CREAM (recipe follows)
Procedures
1 Prepare CHOCOLATE DIPPED CHERRIES.
2 Heat oven to 400°F. Grease six 3/4-cup soufflé dishes or 6-ounce custard cups. Sprinkle inside of each with some of the 1 tablespoon sugar. Place dishes in a 13x9-inch baking pan or a jelly-roll pan.
3 Melt butter in medium saucepan. Remove from heat. Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla. Whisk in flour just until combined. Set aside.
4 Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored. Beat in chocolate mixture on medium speed. Pour about 1/4 cup into each prepared dish. Sprinkle chopped cherries evenly over each. Carefully pour remaining chocolate mixture into each dish.
5 Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.) Let stand in dishes 3 minutes. Loosen sides of each. Invert onto serving plates. Serve warm topped with whipped cream and a CHOCOLATE DIPPED CHERRY. 6 servings.
6 CHOCOLATE DIPPED CHERRIES: Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
7 Tip: For make-ahead convenience, prepare the cakes but do not bake. Cover with plastic wrap and refrigerate for up to 3 hours. Let stand at room temperature 30 minutes, then bake as directed.
