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Molten Chocolate Cakes with Sauce

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Servings: 2
What a lovely and very intimate (serves only two) dessert to make for you and your "sweetheart" on Valentine's Day.

There are two "sauce" options with this recipe, either Cherry or Raspberry. If you're making the cherry sauce, 1/4 cup of the cooked cherries will go into the cake batter. If making the raspberry sauce, use only to serve alongside the cakes, none of the raspberries go into the batter.

Try any leftover sauce served over ice cream.

For Cherry Sauce: (if using)
1 (16-ounce) bag frozen pitted dark sweet cherries (halved), thawed and undrained
3/4 cup granulated sugar
1/4 cup kirsch (clear cherry brandy) or 1/4 cup regular brandy

For Raspberry Sauce: (if using)
8 ounces fresh or frozen raspberries
2 tbsp. lemon juice
1/4 cup granulated sugar
1/3 cup Framboise liqueur (raspberry liqueur)

For Cake:
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour

Confectioners' sugar
Fresh mint sprigs
Extra cherries or raspberries

Cherry Sauce (if using)
Combine cherries with juices, 1/2 cup sugar and kirsch in a heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer until sauce thickens and is slightly reduced, about 10 minutes. Using slotted spoon, remove 1/4 cup cherries from sauce; drain well. Transfer to work surface and chop coarsely; reserve chopped cherries for cakes. Set sauce aside.

Raspberry Sauce (if using)
In a saucepan, add raspberries, lemon juice, sugar and Framboise and bring slowly to a boil. Simmer for a few minutes. Run through a seive to remove seeds. Set aside to serve over cakes.

Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and remaining 1/4 cup sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Fold in reserved 1/4 cup chopped cherries (if making the cherry sauce). Divide batter between prepared ramekins. (Sauce and cake batter can be made 1 day ahead. Cover separately; chill.)

Preheat oven to 350°F (180°C). Bake cakes uncovered until edges are set but center is still shiny and tester inserted into center comes out with some wet batter attached, about 22 minutes.

To Assemble and Serve:
Warm sauce (either cherry or raspberry) over low heat. Cut around cakes to loosen; turn out onto plates. Spoon sauce alongside. Sift confectioners' sugar over tops of cakes and garnish each cake with a mint sprig and a few cherries or raspberries.

Makes 2 servings.

Submitted By: Joanne Teo
Date: January 28, 2004


Reviewer: cynthia alba
The cake was delicious and a I had many requests to make more.


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