Hello, I am Joana. Today, I’m gonna show you how to make drunken cherry in molten lava cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Drunken Cherry in Molten Lava Cake Recipe
Drunken Cherry in Molten Lava Cake is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Drunken Cherry in Molten Lava Cake is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have drunken cherry in molten lava cake using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Drunken Cherry in Molten Lava Cake:
- Get 57 g dark chocolate, chopped
- Prepare 57 g unsalted butter
- Get 1 egg yolk
- Prepare 1 whole egg
- Get 65 g granulated white sugar
- Prepare 1/8 tsp salt
- Prepare 24 g all-purpose flour
- Make ready 8 fresh or jarred sour cherries
- Prepare 1 tbsp kirsch, optional
Instructions to make Drunken Cherry in Molten Lava Cake:
- (Optional) Soak cherries overnight with kirsch / cherry liquor.
- Brush 2 ramekins (170 ml capacity) with butter, then evenly coat with granulated white sugar. Tap out any excess sugar. Place ramekins on tray and set aside.
- Using bain-marie / heated water bath, melt chocolate and butter then set aside. Bain-marie method means to put the heat-proof bowl of chocolate and butter over a pot of steaming water.
- In a medium bowl, whisk together egg yolk, whole egg, sugar and salt until foamy and lightened in color.
- Whisk melted chocolate into egg mixture. To prevent cooking the egg, keep whisking while pouring the hot chocolate. Mix just until combined.
- Add all-purpose flour and fold using spatula just until combined.
- Scoop batter into each ramekin a little under halfway. Then add cherries in the middle. Cover them with more batter, leaving about half inch from ramekin’s top.
- Smooth the top with offset spatula or the back of a spoon. Bake at 220°C / 425°F for 10 to 15 minutes. Note: to get that perfectly molten lava cake, do a test-bake and adjust baking time accordingly.
- Let cool for 5 minutes on a cooling rack. Then carefully run a paring knife around the edges. Unmold the cake by turning it over on a plate. Best served when it is still hot.
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