Molten Cherry Cakes

• 12 cup butter
• 8 ounces semisweet chocolate
• 5 eggs
• 12 cup sugar
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 2 tablespoons flour
• 1 (21 ounce) can cherry pie filling
• 14 cup confectioners' sugar

1. Preheat oven to 400F
2. Lightly grease six (6-ounce) ramekins or custard cups.
3. In heavy, large saucepan, over low heat, melt chocolate and butter together.
4. Stir until smooth.
5. In large bowl of electric mixer, using whisk attachment, beat eggs, sugar, vanilla and salt until volume nearly triples.
6. Pour egg mixture over chocolate mixture; add flour.
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. Return to room temperature before baking.
9. ).
10. Fill one third of ramekin with chocolate mixture.
11. Spoon 1-2 tablespoons pie filling into each ramekin; pour chocolate mixture over top.
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. Run a paring knife or small, thin spatula around edge to loosen cakes.
14. Invert cakes onto serving plates; cool for one minute then carefully remove ramekins.
15. Dust with confectioners sugar and garnish with additional pie filling.

butter, chocolate, eggs, sugar, vanilla, salt, flour, cherry pie filling, sugar

Taken from www.food.com/recipe/molten-cherry-cakes-292067 (may not work)