<http://schema.org/articleBody>
"  Recipe courtesy of Danny Boome SERVINGS 6 Prep Time 15 minutes Cook Time 7 to 9 minutes INGREDIENTS 1/4 cup brandy or cognac 1/3 cup orange juice 1/2 cup dried cherries 6 ounces bittersweet chocolate, chopped 3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups 3 eggs 3 egg yolks 1/2 cup sugar 3 teaspoons flour 6 teaspoons cocoa powder, for coating the baking cups PREPARATION 1. Preheat the oven to 450 degrees F. 2. In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute, and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes. 3. Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the  butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to  combine and continue to heat until the mixture is smooth and the chocolate is completely  melted. Remove from the heat. 4. In a large bowl, beat together the whole eggs, yolks, and sugar until the mixture turns  light and thick. Pour the melted chocolate into the egg mixture. Beat in the flour until just  combined. Do not overmix the batter. 5. Butter six 4-ounce ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out  the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries  into the center of each ramekin. Use a spoon to push the batter over the cherries to cover  them. 6. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the  desserts will be set, but the centers will be soft. To serve, invert each mold on a plate and  let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. If the  cakes won&amp;#039;t easily come out, just serve them right in the cups. Tip: These little desserts are easy to make ahead. Just refrigerate them in the baking cups  and when you&amp;#039;re ready to bake, bring them up to room temperature and bake as above. This dessert is the perfect ending to Danny Boome&amp;#039;s Flaming Filet Mignon with Chive Butter. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/holiday-recipes/valentines-day/a1119/danny-boome-molten-chocolate-baby-cakes-recipe/>