Molten Lava Cake Recipe with Chocolate Covered Cherries

Who turns Chocolate Covered Cherries into Molten Lava Cake Recipe? This gal! Rich gooey chocolate cake encases a surprise center of maraschino cherries that is sure to delight!

I want you to stop what you’re doing. Just. Stop. You can resume whatever important thing you were working on once this post is over.

If you think about it, molten lava cakes are quite genius. They can be filled with all the things: peanut butter, dulce de leche, Nutella, or even marshmallows. But today we’re going to talk about this molten lava cake recipe with chocolate covered cherries.

Why you’ll love this recipe:

• Tastes as delicious as your favorite candies – chocolate covered cherries!
• Ready in less than 30 minutes.
• Makes two small cakes for that last minute chocolate craving.
• Brownie like outside texture with gooey center.
• Gorgeous and impressive presentation!

What is a lava cake?

Lava cake is a small chocolate cake with a gooey center. It bakes in a small ramekin so is perfect for individual servings. It is almost brownie like on the outside, but when you slice into it, it is ooey gooey.

It lava cake just like undercooked cake? I mean yes, slightly. But it totally works. Some people will use a fully cooked cake and have a ganache center to get the melty lava center.

Are lava cakes safe to eat?

Just because the center of the cake is melty does not mean that it is unsafe to eat. These cakes bake at 425º Fahrenheit for about 13 minutes which means the eggs will have time to reach the safe temperature of 160º Fahrenheit.

How to Make Chocolate Cherry Molten Lava Cakes

• Prepare. Preheat the oven to 425° Fahrenheit. Brush 2 4-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet and set aside.
• Melt. In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.
• Mix. In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk. Next, add in the flour and mix just until combined. Add in the chocolate mixture and whisk until well combined.
• Assemble. Add about ¼ of the batter to the bottom of each ramekin. Add 3 maraschino cherries to the center of each cake trying to keep the berries in the center. Place the remaining batter evenly over the tops of the berries making sure they are covered completely.
• Bake. Gently tap the bowls against the counter a few times to release any air. Place on a small baking sheet and bake for 11-13 minutes or until the top of the cakes are done, but they still jiggle when touched.
• Serve. Remove from the oven when done and allow to cool for 1-2 minutes. Using a towel or pan holder, flip each cake upside down onto a serving plate. Top with powdered sugar, whipped cream, and more cherries if desired. Serve immediately.

Chocolate Cherry Molten Lava Cakes

5 from 2 votes

Who turns Chocolate Covered Cherries into Molten Chocolate Cake? This gal! Rich gooey chocolate cake encases a surprise center of maraschino cherries that is sure to delight!

Servings 2 servings

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 14 minutes minutes

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Ingredients

 

For the Ramekins

• 1 tablespoon salted butter (melted)
• 1 tablespoon cocoa powder
• 1 tablespoon all-purpose flour

For the Molten Chocolate Cakes

• 3 tablespoons salted butter
• 3 ounces semi-sweet chocolate
• 1 large egg (at room temperature)
• 1 lage egg yolk
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons all-purpose flour
• 6 maraschino cherries (plus more for garnishing)
• confectioner’s sugar (for sprinkling)

Instructions

 

• Preheat the oven to 425° Fahrenheit. Brush 2 4-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet and set aside.
• In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.
• In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk.
• Next, add in the flour and mix just until combined.
• Add in the chocolate mixture and whisk until well combined.
• Add about ¼ of the batter to the bottom of each ramekin. Add 3 maraschino cherries to the center of each cake trying to keep the berries in the center.
• Place the remaining batter evenly over the tops of the berries making sure they are covered completely.
• Gently tap the bowls against the counter a few times to release any air. Place on a small baking sheet and bake for 11-13 minutes or until the top of the cakes are done, but they still jiggle when touched.
• Remove from the oven when done and allow to cool for 1-2 minutes. Using a towel or pan holder, flip each cake upside down onto a serving plate. Top with powdered sugar, whipped cream, and more cherries if desired. Serve immediately.

Notes

The calories shown are based on the recipe making 2 cakes, with 1 serving being 1 cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 635kcal | Carbohydrates: 58g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 161mg | Sodium: 242mg | Potassium: 314mg | Fiber: 5g | Sugar: 40g | Vitamin A: 835IU | Calcium: 54mg | Iron: 4mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 635

Keyword chocolate dessert

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