This year is already flying by! I can’t believe that Valentine’s Day is just around the corner! I’m not a very romantic person, so Valentine’s Day has never been a big holiday for me. Plus, the restaurants around here are so crowded that night! My kids love celebrating every holiday, though. So, we’re going to skip all of the super long wait times, and, instead, we will be having a quiet family dinner and enjoying these delicious Molten Black Forest Cakes for dessert.
These cakes are so rich and chocolaty; they’re perfect for a special occasion like Valentine’s Day. Plus, they’re a great twist on the usual molten chocolate cakes because they have Lucky Leaf Premium Cherry Pie Filling in the middle. The filling is an easy addition to the cakes, and one of the reasons that I like Lucky Leaf is that there’s lots of fruit in each can. Plus, the cherries are the perfect compliment to the chocolate cake. Their sweet/tart flavor cuts through the richness of the cake and really balances it out.
Did I mention how easy these cakes are to make? You can easily mix them up by hand, and they’re prepped and baked in about 20 minutes. You can even make them ahead of time (up to step 8), so, really desserts don’t get much easier than these cakes!
Molten Black Forest Cakes
- Unsweetened cocoa powder
- 4 oz squares semi-sweet baking chocolate 1 .
- 1/2 c . butter
- 2 large eggs
- 2 egg yolks from large eggs
- 1 tsp . vanilla extract
- 1/2 c . powdered sugar
- 1/4 c . all-purpose flour
- 3/4 c . Lucky Leaf Premium Cherry Pie Filling divided
- Whipped cream
Preheat oven to 450 F. Grease 4 4-inch ramekins. Lightly dust with cocoa powder.
In a large microwavable bowl, heat chocolate and butter for 1 minute.
Whisk until well-combined. If chocolate hasn't melted, microwave for an additional 15 seconds.
Whisk in eggs, egg yolks, and vanilla.
Add powdered sugar and flour; whisk until combined. If your powdered sugar is lumpy, sift it in.
Divide half of the batter among the prepared ramekins.
Top batter with 1 tablespoon Lucky Leaf Premium Cherry Pie Filling.
Top with remaining batter.
Place ramekins on baking sheet.
Bake 9-12 minutes.
Let cakes cool for about 5 minutes.
Run a thin knife around the ramekin.
Invert onto plate.
Serve with remaining cherry pie filling and whipped cream.