Decadent Chocolate Lava Cakes with Cherries Jubilee

Cherries Jubilee traces its flambéed drama to a grand royal celebration, where brandied cherries stole the show. Here they crown molten chocolate lava cakes, letting bittersweet chocolate and warm kirsch-kissed fruit meet in one decadent American dessert.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 7g protein
• 48g carbs
• 32g fat
• 3g fiber

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Ingredients

• 6 oz bittersweet chocolate
• 1/2 cup plus 2 tbsp unsalted butter
• 1/2 cup plus 3 tbsp granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1 pinch of salt
• 2 cups fresh or frozen pitted sweet cherries
• 3 tbsp kirsch or brandy
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 tbsp butter for ramekins
• 1 tbsp cocoa powder for dusting

Instructions

1. 1Preheat the oven to 425°F and generously butter four 6-ounce ramekins, then dust the insides with cocoa powder, tapping out any excess so the cakes release cleanly.
2. 2Chop the bittersweet chocolate and place it in a heatproof bowl with most of the butter. Set the bowl over a saucepan of barely simmering water and stir until completely melted and glossy, then remove from heat and let cool slightly.
3. 3In a separate bowl whisk the whole eggs, egg yolks, and most of the sugar together until the mixture turns pale and thick enough to leave a ribbon trail, two full minutes of vigorous whisking.
4. 4Pour the slightly cooled chocolate mixture into the egg mixture along with the vanilla and salt, folding gently with a spatula until no streaks remain. Sift the flour over the top and fold just until incorporated; the batter should stay airy.
5. 5Divide the batter evenly among the prepared ramekins and place them on a baking sheet. Bake until the edges are set and springy but the centers still jiggle like soft custard when nudged, 12 to 14 minutes.
6. 6While the cakes bake, melt the remaining butter in a medium skillet over medium heat. Add the cherries and remaining sugar and cook, stirring often, until the fruit softens and releases abundant juices, about 5 minutes.
7. 7Stir the lemon juice and cornstarch together until smooth, then swirl the slurry into the cherries. Simmer until the sauce thickens and turns glossy, 1 to 2 minutes more.
8. 8Remove the skillet from heat, add the kirsch or brandy, and carefully ignite with a long lighter if desired for the classic flambé effect; let the flames subside naturally while swirling the pan.
9. 9When the lava cakes come out, let them rest in the ramekins for exactly one minute. Run a thin knife each edge, invert onto dessert plates, and give a gentle shake so they slip out.
10. 10Spoon the warm, boozy cherries and their juices generously over and each cake so the molten center meets the fruit sauce. Serve immediately while both components are hot and the chocolate still flows.