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Chocolate Cherry Lava Cake Recipe

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4 from 86 reviews

  • Author: Mary & Susan
  • Total Time: 23 minutes
  • Yield: 6 servings

Description

This decadent Chocolate Cherry Lava Cake recipe combines rich semi-sweet chocolate with luscious dark sweet cherries to create an indulgent dessert with a molten center. Perfectly baked to have a gooey lava-like interior with a tender, cake-like exterior, this dessert is elegantly served dusted with powdered sugar and paired with creamy vanilla ice cream. Ideal for special occasions or a luxurious treat, it features easy steps ensuring a stunning presentation and irresistible taste.

Ingredients

Chocolate Lava Cake Batter

  • 9 oz Semi-Sweet or Dark Chocolate (60%+ cocoa), chopped
  • 7.5 oz (15 Tablespoons) Unsalted Butter
  • 1 teaspoon Instant Espresso Powder (optional)
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 3 Large Eggs
  • 6 Large Egg Yolks
  • 189 grams (1 1/2 cups) Powdered/Icing Sugar
  • 125 grams (1 cup) All-Purpose Flour

Cherry Filling and Toppings

  • 1 Can Oregon Fruit Dark Sweet Cherries, about 4-5 cherries per cake plus extra for garnish
  • Confectioners Sugar (for dusting)
  • Vanilla Ice Cream (for serving)

Instructions

  1. Preheat and prepare ramekins: Preheat your oven to 425°F (218°C) and heavily grease six 8-ounce ramekins to prevent sticking.
  2. Melt chocolate and butter: In a large bowl, melt chopped chocolate and unsalted butter together either over a double boiler or in the microwave until smooth and fully combined. Whisk in the instant espresso powder and pure vanilla extract for enhanced flavor.
  3. Mix eggs and sugar: Whisk in the 3 large eggs and 6 egg yolks thoroughly. Then mix in the powdered sugar until the batter is smooth and uniform.
  4. Incorporate flour: Gently fold the all-purpose flour into the batter until just combined to ensure the cake remains tender.
  5. Fill ramekins and add cherries: Divide the batter evenly among the six ramekins. Place 4-5 dark sweet cherries on top of each cake batter portion. Use a clean finger to gently press the cherries down so the batter covers them. Arrange the ramekins on a baking tray. (Optionally, you can wrap and chill the ramekins in the refrigerator for up to 24 hours before baking.)
  6. Bake the lava cakes: Bake in the preheated oven for about 12 minutes, watching carefully. The edges should look set and baked about 1/2 inch inward, while the center remains jiggly for a molten texture. Avoid overbaking to maintain the lava effect.
  7. Cool and invert cakes: Allow the cakes to cool for 5 minutes. Using a towel for grip, invert each ramekin onto a serving plate. Loosen the sides gently with an angled spatula or butter knife if needed to release the cake.
  8. Serve: Dust the cakes with confectioners sugar and serve immediately alongside vanilla ice cream for a perfect balance of warm, rich cake and cool creaminess.

Notes

  • For a more intense chocolate flavor, use chocolate with at least 60% cocoa content.
  • The instant espresso powder is optional but enhances the chocolate’s richness.
  • Ramekins must be well greased to easily invert the lava cake without breaking.
  • Do not overbake; the center should remain soft and molten.
  • Chilling the batter-filled ramekins for up to 24 hours can be done ahead of time for convenience.
  • Serve immediately after baking for the best molten lava effect.
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/chocolate-cherry-lava-cake-recipe/