Molten Lava Cake with Cherry Compote & Devonshire Cream

Ingredients

Truffle Center:

• 1-1/4 cups Darigold Whipping Cream (min 40% milkfat)
• 6 ounces dark chocolate (60% cocoa butter)
• 1/4 cup Kirsch or Cherry Brandy
• 1 tablespoon Darigold Unsalted Butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Devonshire Cream:

• 1 cup Darigold Whipping Cream (min 40% milkfat)
• 3/4 cup Darigold Sour Cream
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 2 tablespoons Triple Sec liqueur

Cherry Compote:

• 1 cup fresh sweet cherries, pitted 1/4 cup water
• 2-1/2 tablespoons sugar
• 1-1/2 teaspoons lemon juice
• 1-1/4 teaspoon cornstarch
• 1 vanilla bean, split lengthwise & scraped
• 1 teaspoon Kirsch or Cherry Brandy
• 1/4 teaspoon lemon zest

Chocolate Lava Cake:

• 1/2 pound dark chocolate (60% cocoa butter)
• 1/2 cup Darigold Unsalted Butter (1 cube)
• 3 egg yolks
• 3 egg whites
• 1/4 teaspoon salt
• 1/4 cup sugar
• Chocolate shavings for garnish

Instructions

Truffle Center: Heat cream to a simmer in a small sauce pan. Combine remaining ingredients in a bowl. When cream comes to a simmer pour over chocolate and whisk thoroughly to combine. Allow ganache to come to room temperature before scooping. Use a small ice cream scoop (1/2 oz.) to portion ganache into truffle size balls; place balls on cookie sheet and refrigerate until ready to use. Devonshire Cream: Pour heavy cream into medium mixing bowl and beat cream to stiff peaks; whisk in remaining ingredients. Transfer to an air tight container and chill until ready to use.

Cherry Compote: Combine all ingredients in medium saucepan over medium heat until sauce boils and thickens, about 5 minutes. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Remove vanilla bean. Re-warm before serving.)

Chocolate Lava Cake: Melt chocolate and butter using a double boiler to create a water bath. When melted remove from heat and whisk in egg yolks. Meanwhile in a mixing bowl fitted with the whisk attachment, whisk egg whites and salt until foamy; slowly add in sugar and whip to stiff but not dry peaks. Gently fold egg whites into chocolate mixture and transfer to a piping bag. Butter 8-10 ramekins. Pipe the ramekins half way full with the cake batter; place a truffle center in the middle of each ramekin. Pipe the remaining batter to fill each ramekin making sure to cover the truffle center.

Chill cakes at least 1 hour before baking. Bake at 350ºF. for 18 minutes. Turn out cakes onto serving plates and garnish with warmed Cherry Compote, Devonshire Cream and chocolate shavings. Serve immediately.