Chocolate Cherry Cakes

Recipe Ingredients

1/2 cup	31g / 1.1oz	Dried sour cherries - (2 1/2 oz)
1/4 cup	59ml	Eau-de-vie de framboise
		(or other raspberry liqueur)
3 oz	85g	Fine-quality bittersweet chocolate - chopped
		(not unsweetened chocolate)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - cut into pieces
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 teaspoon	2.5ml	Vanilla
2 teaspoons	10ml	Eggs (large)
1/4 cup	15g / 0.5oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
		Confectioner's sugar or cocoa powder - for sifting over
		Cakes

Recipe Instructions

Preheat oven to 350 degrees and generously butter six 1/2-cup muffin tins.

In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.

In a metal bowl over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth. Remove the bowl from the heat and whisk in granulated sugar and vanilla. Whisk in eggs, one at a time, whisking well after each addition. Add flour and salt, stirring until just combined, and fold in cherries.

Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until tester comes out with crumbs adhering to it. Turn cakes out onto a rack and cool. Cakes keep at room temperature in an airtight container for 4 days.

Place a doily or thin strips of paper on a cake. Sift confectioner's sugar or cocoa powder over cake and carefully remove stencil. Sift sugar or cocoa over remaining cakes in same manner.

This recipe yields 6 little cakes.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-D026 broadcast 04-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.