- Ingredients
- Method
Ingredients
Cherry Sauce
- ⅔ cup pitted cherries, halved (160g)
- 2 Tbsp Chelsea Soft Brown Sugar
- 1 Tbsp water (or juice from tinned cherries)
- 1 tsp lemon juice
- Cherry liqueur (i.e. Kirsch) (optional)
Lava Cakes
- 115g butter + extra to grease
- 1 tsp cocoa powder
- 170g dark chocolate, roughly chopped
- 2 eggs
- 2 egg yolks
- ⅓ cup Chelsea Soft Brown Sugar (67g)
- Pinch of salt
- ⅓ cup pitted cherries, finely chopped
- ¼ cup plain flour (38g)
- Vanilla ice cream or thickened cream, to serve
- Extra dark chocolate, peeled into small curls, to serve (optional)
Additional tips
Fresh or tinned cherries can be used in this recipe.
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Method
Preheat oven to 220ºC bake.
Cherry Sauce : Place all ingredients in a small saucepan and simmer on medium heat, stirring occasionally, until sauce has reduced and is somewhat sticky (about 15 minutes).
Towards the end of simmering, add a splash of cherry liqueur to taste, if using. Reduce heat to very low to keep warm.
Lava Cakes : Generously grease four round ramekins (8-10cm diameter) with butter and dust with cocoa powder. Invert to remove any excess cocoa.
Place butter and chocolate in a microwave-safe jug and microwave on medium-low in 30 second bursts, stirring in between, until melted and smooth.
Using an electric mixer, beat eggs, yolks, sugar and salt together until pale and thick (about 5 minutes).
Add melted chocolate mixture and cherries to egg mixture. Sift flour over the top. Gently fold in until well combined.
Divide evenly between prepared ramekins. Bake for 13-15 minutes (sides of the cakes should be firm but the centres still soft).
Allow to cool for 1 minute, then carefully invert onto individual serving dishes. Top with a scoop of vanilla ice cream or thickened cream. Drizzle cherry sauce around the sides and over the top. Decorate with chocolate curls, if desired. Serve immediately.
Additional tips
Fresh or tinned cherries can be used in this recipe.
Reviews
What did you think of this recipe?
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
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- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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