Black Forest Chocolate Lava

Ingredients

• 200g butter, plus extra for the ramekins
• 200g dark chocolate, roughly chopped
• 250g tinned pitted cherries, drained
• 4 tbsp kirsch
• 300g light brown soft sugar
• 6 eggs
• 1 tsp vanilla extract
• 100g plain flour
• 80g morello cherry jam
• 200ml double cream

Method

1. Preheat the oven to 200°C/180°C fan/gas 6 and grease 8 ramekins or miniature pudding basins generously with butter.
2. Place a small circle of baking parchment in the bottom of each ramekin.
3. In a heatproof bowl, add the butter and chocolate, place over a pan of simmering water (ensuring the base of the bowl doesn’t touch the water) and stir until melted and smooth. Set aside to cool for 5 mins.
4. Meanwhile, in a small bowl, combine the drained cherries and 4 tbsp kirsch and set aside to marinate.
5. Using electric beaters or a standing mixer, mix the sugar into the chocolate mixture until well-combined, then add in the eggs, one at a time, followed by the vanilla extract and lastly, the flour. Mix until just combined.
6. Fill each prepared ramekin or dariole mould halfway with the chocolate batter. Gently dollop ½ tsp of morello cherry jam into the centre of each ramekin, then fill up until ¾ full with the remaining chocolate batter.
7. Place the ramekins onto a large baking tray and bake in the oven for 13-15 mins until the tops are firm to the touch but the centres still have a slight wobble.
8. While the cakes bake, whisk the double cream until soft peaks form, then very gently swirl through 2 tbsp of the kirsch from the bowl of cherries.
9. Carefully run a cutlery knife around the edge of each lava cake, then turn them out onto serving plates (use a tea towel as the ramekins will still be hot),
10. Remove the baking parchment circles and top each one with a generous tablespoon of the marinated cherries and a dollop of whipped cream. Serve immediately.