Chocolate Cakes with Liquid Core, Cherry Sauce and Ice Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 8 mins |
| Total Time | 43 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s)
- 110 g suar
- 50 grams flour
- 85 g chocolate, (dark chocolate)
- 85 g butter
- 1 vanilla pod (s)
- 250 g morello cherries
- 70 g suar
- 100 ml red wine
- 2 tablespoon rum
- 1 tablespoon butter
- Butter and sugar for the molds
- ice cream, (e.g. vanilla ice cream)
Print Recipe
Pin Recipe Instructions
- For the cherry sauce, scrape out the pulp of the vanilla pod, simmer the pod and pulp with sugar and wine in a small pan until the consistency is syrupy. Then add the cherries and rum and let simmer until the syrupy consistency is reached again. The alcohol should then be overcooked. Stir in butter and keep warm.
- Preheat the oven to 160 ° C top and bottom heat.
- Mix the eggs, sugar and flour together well until the mixture is velvety. Meanwhile, melt the chocolate and butter. Classically in the water bath or quickly in the microwave. (Caution! Stir again and again!). Add the chocolate mixture to the batter and mix well. Grease 6 muffin cases with butter, sprinkle with sugar and add about 2/3 of the batter. Bake for about 8 minutes so that there is still a liquid core.
- Immediately after baking, carefully turn the cakes onto a dessert plate, garnish with ice cream and cherry sauce and serve warm immediately.
- Tip:
- Silicone molds are wonderfully suitable for this, as the cakes can be easily removed.
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