Prep Time : 00h 15

Cooking Time : 00h 45

Servings Number : 6 - 8 people

Enjoy luscious cherries in this easy-to-make dessert.

1 1/2 sticks unsalted butter, plus extra for buttering each ramekin
1 1/2 cup good quality dark cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
4 extra large eggs, at room temperature
1 1/2 cup sugar
1 vanilla bean, seeds scraped from the bean
1/2 cup <a href=/bakery-and-pantry/fruit-sauces-and-toppings/dark-chocolate-cherry-dessert-sauce>[[Chukar® Chocolate Cherry Dessert Sauce]]</a>
<a href=/bakery-and-pantry/fruit-sauces-and-toppings/cherries-jubilee-dessert-sauce>[[Chukar® Cherries Jubilee Dessert Sauce]]</a>
<a href=/bakery-and-pantry/cherry-filling-and-garnish/maraschino-cherries>[[Chukar® Maraschino Cherries]]</a>

Preheat oven to 325° F. Lightly butter the inside of each ramekins.
Slowly melt the butter and set aside to cool.
Sift the cocoa powder and flour together and set aside.
Using an electric mixer, beat the eggs and sugar on medium-high for 10 minutes to obtain thick, light yellow consistency.
Turn the mixer speed to low. Add the cocoa/flour mixture, kosher salt, and vanilla seeds to the batter in several pours. Each time, blending until just combined and scraping the sides of the bowl during the process.
Add the melted butter and blend until just combined.
Add Chukar® Chocolate Cherry Dessert Sauce and blend until just combined.
Pour the cake mix equally into the ramekins and clean any spill off the edges with a damp paper towel.
Set the ramekins inside a large baking pan. Pour very hot water into the baking pan, until the water reaches halfway up the outside of the ramekins.
Bake for 45 minutes, and remove pan from oven. When you test the center of a mini-cake, tester will appear partially gooey and under-baked. Remove ramekins from pan and allow to cool.
Top each cake with a spoonful of Chukar® Jubilee Dessert Sauce and finish with a single Chukar® Maraschino Cherry.
To serve: place each ramekin on a small dessert plate.