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Chocolate Cherry Lava Cake Recipe

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4 from 10 reviews

Indulge in this decadent Chocolate Cherry Lava Cake featuring a rich, molten chocolate center surrounded by a tender cake infused with sweet dark cherries. Perfectly paired with vanilla ice cream and a dusting of confectioners sugar, this quick and elegant dessert is sure to impress.

  • Author: Chef
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 23 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Chocolate Mixture

  • 9 oz Semi-Sweet or Dark Chocolate (60%+), chopped
  • 7.5 oz (15 Tablespoons) Unsalted Butter
  • 1 Teaspoon Instant Espresso Powder (optional)
  • 1 1/2 Teaspoons Pure Vanilla Extract

Egg Mixture

  • 3 Large Eggs
  • 6 Large Egg Yolks

Dry Ingredients

  • 189 Grams (1 1/2 Cups) Powdered/Icing Sugar
  • 125 Grams (1 Cup) All-Purpose Flour

Additional

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (218°C) and heavily grease six 8-ounce ramekins to prevent sticking.
  2. Melt Chocolate and Butter: Using a double boiler or microwave, melt the chopped chocolate and unsalted butter until just combined. Whisk in the instant espresso powder and vanilla extract for enhanced flavor.
  3. Mix Egg and Sugar: Whisk the whole eggs and egg yolks into the chocolate mixture. Then add the powdered sugar and mix thoroughly before gently folding in the all-purpose flour to maintain the batter’s light texture.
  4. Assemble Cakes with Cherries: Divide the batter evenly among the prepared ramekins. Place 4-5 dark sweet cherries on top of each portion, then gently press them down with a clean finger so they are covered by batter. Arrange the ramekins on a baking tray. Optionally, chill the assembled cakes in the refrigerator for up to 24 hours before baking.
  5. Bake: Bake the lava cakes for about 12 minutes, checking to ensure the outer half-inch of the cake is set while the center remains soft and jiggly. Be careful not to overbake to retain the molten core.
  6. Invert and Serve: Let the cakes cool for 5 minutes. Using a towel for safety, invert each ramekin onto a serving plate. Use an angled spatula or butter knife to gently loosen the edges if needed. Dust with confectioners sugar and serve immediately with vanilla ice cream for a delicious contrast.

Notes

  • You can prepare the batter and assemble the cakes up to 24 hours in advance and refrigerate before baking.
  • Instant espresso powder is optional but enhances the chocolate flavor.
  • Be careful not to overbake; the center should remain molten for that signature lava cake texture.
  • Use a gentle finger to press cherries down to avoid bursting them before baking.
  • Serve immediately after inversion for best texture and appearance.
  • Vanilla ice cream complements the warm chocolate and cherry flavors beautifully.

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