Ingredients
The following ingredients have 6 Servings
- 1 tablespoon salted butter ((melted))
- 1 tablespoon cocoa powder
- 1 tablespoon all-purpose flour
- 3 tablespoons salted butter
- 3 ounces semi-sweet chocolate
- 1 large egg ((at room temperature))
- 1 lage egg yolk
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons all-purpose flour
- 6 maraschino cherries ((plus more for garnishing))
- confectioner's sugar ((for sprinkling))
Instruction
- Preheat the oven to 425° Fahrenheit. Brush 2 4-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a baking sheet and set aside.
- In a small microwave safe bowl, add the chocolate and butter and place in the microwave for 30 second increments until completely melted and smooth. Set aside to cool.
- In a large mixing bowl, add the egg, egg yolk, 3 Tablespoons sugar, and vanilla extract. Using a hand mixer (or you can use a stand mixer here with the whisk attachment), mix on high speed for 2-3 minutes or until light, fluffy, and pale yellow. The mixture should ribbon off the whisk.
- Next, add in the flour and mix just until combined.
- Add in the chocolate mixture and whisk until well combined.
- Add about ¼ of the batter to the bottom of each ramekin. Add 3 maraschino cherries to the center of each cake trying to keep the berries in the center.
- Place the remaining batter evenly over the tops of the berries making sure they are covered completely.
- Gently tap the bowls against the counter a few times to release any air. Place on a small baking sheet and bake for 11-13 minutes or until the top of the cakes are done, but they still jiggle when touched.
- Remove from the oven when done and allow to cool for 1-2 minutes. Using a towel or pan holder, flip each cake upside down onto a serving plate. Top with powdered sugar, whipped cream, and more cherries if desired. Serve immediately.
