Hello, I am Jane. Today, I’m gonna show you how to prepare drunken cherry in molten lava cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Drunken Cherry in Molten Lava Cake is something that I’ve loved my entire life.
To be with this recipe, we have to prepare a few components. You can cook drunken cherry in molten lava cake using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Drunken Cherry in Molten Lava Cake:
- Make ready 57 g dark chocolate, chopped
- Prepare 57 g unsalted butter
- Prepare 1 egg yolk
- Prepare 1 whole egg
- Get 65 g granulated white sugar
- Prepare 1/8 tsp salt
- Get 24 g all-purpose flour
- Make ready 8 fresh or jarred sour cherries
- Take 1 tbsp kirsch, optional
Steps 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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