Bake these restaurant-worthy cakes and prepare to be adored.

Everyday Food, January/February 2010


Read the full recipe after the video.

Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.

  • In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.

  • Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

Cook's Notes

If you can't find jarred sour cherries, substitute frozen sweet cherries, thawed and drained, and use 1 teaspoon fresh lemon juice instead of the cherry juice in step 1.


Reviews (3)

19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
As a child black forest cake was beautifully tempting, but always disappointing. I wanted a gourmet version that made sour cherries the star. You delivered. This recipe was easy enough, but your video made it even easier. The cakes are gorgeous, the smell is marvelous. The ratio of Effort to Impressiveness is at a maximum here. Make these for your next special guest, or eat one for dessert and the second for breakfast the next day during gourmetquarantine!
Rating: Unrated
A very well balance dessert of sweet, tart, and savory. The whipped topping was a nice accent. Will be done again and again.
Rating: 5 stars
Delicious and easy to prepare. I found the perfect sized ramekins at The Flying Tiger.
Rating: Unrated
would doubling this recipe work for a big cake in an 8" pan?