Dark Chocolate & Cherries in Kirsch Lava Cakes
Rich, indulgent and with a boozy cherry twist, these molten-centred chocolate lava cakes make the perfect Valentine’s Day treat or romantic date night dessert.
Method
1. Preheat the oven to 200°C (180°C fan) / 400°F. Lightly grease two ramekins with butter and dust with cocoa powder. Place on a baking tray.2. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water (or microwave in short bursts), stirring until smooth. Set aside to cool slightly.
3. Whisk the eggs and sugar together in a bowl until pale and slightly thickened. Stir in the cooled chocolate mixture, then fold in the flour and optional kirsch syrup.
4. Assemble the lava cakes:
Spoon half the mixture into the prepared ramekins. Place 2–3 cherries in the centre of each. Top with the remaining batter.
5. Bake for 10–12 minutes, until the edges are set but the centres are still soft. The cakes should have a slight wobble.
6. Rest for 1 minute, then serve:
Run a knife around the edge of each ramekin and carefully turn out onto plates. Serve immediately with extra cherries and whipped cream or vanilla ice cream.
Tip
Do not overbake — the centre should remain molten for the full lava effect. You can prep ahead and chill the batter-filled ramekins; just add an extra minute to the baking time if cold from the fridge.Ingredients
• 100g dark chocolate (70% cocoa), roughly chopped
• 80g unsalted butter, plus extra for greasing
• 2 large eggs
• 50g caster sugar
• 1 tablespoon plain flour
• 4–6 Opies Cherries in Kirsch, drained (reserve a little kirsch syrup)
• 1 teaspoon kirsch syrup from the jar (optional, for added flavour)
• Cocoa powder, for dusting
• Optional: whipped cream, extra cherries for serving
