Molten Chocolate Cake with Éphémère Cherry Coulis


Preparation time: 10 minutes

Cooking time: 13 minutes

Servings: 4




Cherry coulis:

  • 2 cups fresh cherries, pitted
  • Juice from half a lemon
  • 1/2 cup sugar
  • 1 cup Éphémère Cherry


Coulis preparation:

  • In a saucepan, cook the cherries, lemon juice, sugar and the Éphémère Cherry for about 35 minutes at medium-low temperature.
  • Reduce to one third. Serve immediately on melting cakes.
  • You may also keep the coulis in the fridge to magically turn it into a wonderful cherry/beer jam!


Melting cake preparation :

  • Preheat the oven to 350°F.
  • In a small pan, melt the butter at low heat and add the chocolate. Mix often until completely melted.
  • Meanwhile, whisk the egg yolks, the full eggs and the sugar until the mixture is completely white.
  • Butter 4 ramekins and pour an inch of flour in each. Turn over to remove excess flour.
  • Add the melted chocolate to the eggs while mixing. Continue mixing very gently while adding the flour, a small quantity at a time.
  • Divide the mix into the 4 ramekins and cook for 13 minutes. Not one more.
  • Remove from the oven and unmold immediately into a plate. Drown it with your favorite coulis.



Recipe & photo: Philippe Allard and Samuel Joubert -