Tip: To make your own self-rising flour, combine 1 cup all purpose flour, 1.5 teaspoon baking powder and 1/4 teaspoon salt. Use as directed in the recipe.
This dish contains the following allergens: Wheat, Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Utensils
4 Oven-Safe Ramekins
Small Bowl
Large Bowl
Small Saucepan
Step 1
Pour 3 cups of water in the pot. Spray the ramekins with nonstick spray.
Step 2
In a small bowl, add the butter and chocolate chips, microwave for 30 seconds and stir to combine. Continue to microwave and stir in 15 second increments until fully melted.
Step 3
In a large bowl, whisk the eggs and sugar together until light in color. Add the chocolate mixture and whisk until fully combined. Add the flour and continue to whisk until smooth.
Step 4
Pour the batter into the prepared ramekins, filling 2/3rds of the way. Place the ramekins in the pot, in the water.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
Step 6
While the cakes bake, prepare the cherry filling. Place a small saucepan over medium heat, add the cherry pie filling and thyme and cook until warmed through.
Step 7
When cooking is complete, remove the ramekins and allow to cool for 3-4 minutes. Top with warm cherry-thyme mixture and extract chocolate chips.
Pour 3 cups of water in the pot. Spray the ramekins with nonstick spray.
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 2 of 7
In a small bowl, add the butter and chocolate chips, microwave for 30 seconds and stir to combine. Continue to microwave and stir in 15 second increments until fully melted.
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 3 of 7
In a large bowl, whisk the eggs and sugar together until light in color. Add the chocolate mixture and whisk until fully combined. Add the flour and continue to whisk until smooth.
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 4 of 7
Pour the batter into the prepared ramekins, filling 2/3rds of the way. Place the ramekins in the pot, in the water.
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 5 of 7
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 10 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 6 of 7
While the cakes bake, prepare the cherry filling. Place a small saucepan over medium heat, add the cherry pie filling and thyme and cook until warmed through.
720ml
water for steaming
Nonstick cooking spray
6 tablespoons
butter
182g
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
3 cups
water for steaming
Nonstick cooking spray
6 tablespoons
butter
1 cup
dark chocolate chips, plus more for serving
2
large eggs
4 tablespoons
granulated sugar
1 1/2 tablespoons
self-rising flour
1/2 cup
cherry pie filling
1 tablespoons
thyme, chopped
Step 7 of 7
When cooking is complete, remove the ramekins and allow to cool for 3-4 minutes. Top with warm cherry-thyme mixture and extract chocolate chips.
