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!
Molten Lava Cake Recipe
I want you to stop what you’re doing.
Stop speaking mid-sentence, even if you’re speaking to your mama.
Were you exercising?
You can resume once this post is over.
Were you cleaning out your fridge? Way too tedious for a week day.
Were you knee deep in tissues, hand sanitizer, pencils, and various school supplies? Come back to that. I’m pretty sure a week from now they’ll be on sale.
Were you in the middle of delivering a very important presentation?
Wait, why are you reading this post?
It’s not important.
Crank up the AC to super freeze.
Bake this Cherry Molten Lava Cake Recipe.
Nothing else matters!
I like to that when it comes to molten chocolate cakes, I’m a bit of a genius.
I have filled this deliciously rich, chocolatey molten lava cake recipe with all the things.
I filled them with peanut butter.
I filled them with dulce de leche.
I filled a molten chocolate cake with Nutella. Nutella!!!!
I mean, come on! I feel I rightfully earned this title.
But if you still doubt my genius, flow with me… We’re going to talk about this molten lava cake recipe with chocolate covered cherries.
One of my favorite candies in the whole wide world are chocolate covered cherries.
Biting into the chocolate outer shell, past the liquid center, and into a maraschino cherry is one of life’s simple pleasures. And when my waistline was smaller and my metabolism faster, you would find me eating boxes of these chocolate covered cherries with abandon.
Now that I’m older and my metabolism has slowed down to a snail’s pace, I can no longer enjoy these chocolate covered cherries. At least not 2-3 boxes at a time.
This Cherry Molten Lava Cake recipe is my way of paying homage to my favorite chocolate candy. In molten lava form.
These cakes are pretty simple to make, yet never fail to impress. The surprise here is the cherries baked into the batter. I added four to each cake to ensure I’d get one every couple of bites.
The cake alone with its molten lava center is amazing. It’s almost brownie textured with a crackly bottom when inverted. The cherry surprise takes it to a whole ‘nother level.
A mic drop, I’m a genius level.
Go on, admit it.
Molten Lava Cake Recipe
For the Ramekins
- 1 tablespoon unsalted butter (melted)
- 1 tablespoon cocoa powder
- 1 tablespoon all-purpose flour
For the Molten Chocolate Cakes
- 4 ounces unsalted butter (1 stick)
- 2 1/2 ounces semi-sweet chocolate
- 3 ounces milk chocolate
- 4 ounces granulated sugar
- 2 egg yolks
- 2 large eggs (at room temperature)
- pinch salt
- 2 teaspoons vanilla extract
- 1 ounce all-purpose flour
- 24 maraschino cherries (plus more for garnishing)
- confectioner's sugar (for sprinkling)
- Preheat the oven to 375° Fahrenheit. Brush six 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 medium bowl over a pot of simmering water, melt 1 stick of butter with the chocolate, stirring occasionally until fully melted, about 5 minutes. Remove from heat and allow mixture to cool slightly.
- In a bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar, eggs, egg yolks, and salt over high speed until very thick and pale yellow, about 3-4 minutes. Add the vanilla extract. Remove bowl from mixer and using a rubber spatula, fold in the melted chocolate until no streaks remain. Gently fold in the flour until mostly incorporated. Be sure not to over mix.
- Fill the the prepared ramekins slightly less than halfway. Nestle 4 cherries in the center and pour cake batter over the cherries. Do not fill the jars to the rim; otherwise the cake will spill over when it begins to rise.
- Bake cakes in the center of the oven for 10-14 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for about 5 minutes.
- Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, or a clean dishtowel, invert again. very carefully lift off the ramekins.
- Garnish with more cherries and a sprinkle of confectioners' sugar, if desired.