Preheat oven to 375°F. Liberally spray six (6-ounce)
ramekins with nonstick spray.
In a small saucepan over low heat melt the bittersweet and semi-sweet chocolates and butter, stirring often to prevent burning. Remove from heat and cool.
Learn different techniques for
How To Melt Chocolate.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until "ribbon" stage, approximately 7 minutes.
At that stage, it will be pale yellow and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes.
(The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
At this point, the cakes can be refrigerated and then baked later.
Before baking, bring to room temperature.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too "molten,"
or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minute and check again. A good check is to use an instant
digital thermometer to test your cake. The
internal temperature should be at 160 degrees F. when done.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
The standing time firms up the cakes enough to allow you to unmold them
in one piece
To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake.
Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce:
1 cup dry red
1/3 cup granulated
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
In a small saucepan, combine wine, sugar, balsamic vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes.
Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes.
Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
2 tablespoons granulated sugar
2 to 3 drops pure almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.