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Molten Chocolate-Cherry Cakes Recipe

Things You'll Need

  • CHOCOLATE DIPPED CHERRIES (recipe follows)
  • 1 tablespoon plus 2/3 cup sugar, divided
  • 3/4 cup (1-1/2 sticks) butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup maraschino cherries, finely chopped
  • SWEETENED WHIPPED CREAM (recipe follows)

How to Make

  • 2. Heat oven to 400°F. Grease six 3/4-cup soufflé dishes or 6-ounce custard cups. Sprinkle inside of each with some of the 1 tablespoon sugar. Place dishes in a 13x9x2-inch baking pan or a jelly-roll pan.
  • 3. Melt butter in medium saucepan. Remove from heat. Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla. Whisk in flour just until combined. Set aside.
  • 4. Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored. Beat in chocolate mixture on medium speed. Pour about 1/4 cup into each prepared dish. Sprinkle chopped cherries evenly over each. Carefully pour remaining chocolate mixture into each dish.
  • 5. Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.) Let stand in dishes 3 minutes. Loosen sides of each. Invert onto serving plates. Serve warm topped with whipped cream and a CHOCOLATE DIPPED CHERRY. 6 servings.
  • CHOCOLATE DIPPED CHERRIES: Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
  • SWEETENED WHIPPED CREAM: Beat 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract in small bowl until stiff. Refrigerate until ready to serve. About 1 cup whipped cream.
  • Tip: For make-ahead convenience, prepare the cakes but do not bake. Cover with plastic wrap and refrigerate for up to 3 hours. Let stand at room temperature 30 minutes, then bake as directed.