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Warm Chocolate Cherry Cakes

Chocolate Dipped Cherries:

6 maraschino cherries with stems, drained

1/4 cup semisweet chocolate chips

1/2 teaspoon vegetable shortening

 

Cakes:

1 tablespoon plus 2/3 cup granulated sugar - divided use
3/4 cup butter
1/2 cup unsweetened cocoa powder
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2 large eggs
2 large egg yolks
1/3 cup maraschino cherries, finely chopped

 

Lightly sweetened whipped cream for accompaniment

1. For Chocolate Dipped Cherries: Pat cherries dry with paper towels. Place chocolate chips and shortening in a small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.
2. Heat oven to 400°F (205°C). Grease six 3/4 cup soufflé dishes or 6-ounce custard cups. Sprinkle inside of each with some of the 1 tablespoon sugar. Place dishes in a 13 x 9-inch baking pan or a jelly roll pan.
3. For Cakes: In a medium saucepan melt butter; remove from heat and whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla. Whisk in flour just until combined. Set aside.
4. In a large bowl, beat eggs, egg yolks and remaining 1/3 cup sugar on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored. Beat in chocolate mixture on medium speed.
5. Pour about 1/4 cup batter into each prepared dish. Sprinkle chopped cherries evenly over each. Carefully pour remaining chocolate mixture into each dish.
6. Bake for 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.) Let stand in dishes for 3 minutes. Loosen sides of each and invert onto serving plates.
7. Serve warm topped with whipped cream and a Chocolate Dipped Cherry.

Makes 6 servings.