Molten Cherry Cakes

Directions

1. 1
   Preheat oven to 400F
2. 2
   Lightly grease six (6-ounce) ramekins or custard cups.
3. 3
   In heavy, large saucepan, over low heat, melt chocolate and butter together.
4. 4
   Stir until smooth.
5. 5
   In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
6. 6
   Pour egg mixture over chocolate mixture; add flour.
7. 7
   Gently fold mixtures together until batter is uniform in color (At this point, batter can be covered and refrigerated up to 8 hours.
8. 8
   Return to room temperature before baking.
9. 9
   ).
10. 10
    Fill one third of ramekin with chocolate mixture.
11. 11
    Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
12. 12
    Bake for 12 to 14 minutes or until cakes have puffed 1/2 inch above rims and have a thin crust on top.
13. 13
    Run a paring knife or small, thin spatula around edge to loosen cakes.
14. 14
    Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
15. 15
    Dust with confectioners sugar and garnish with additional pie filling.