Chocolate Cherry Cakes
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
54
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F and generously butter 6 (1/2-cup) muffin tins
2
In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool
3
In a metal bowl over a saucepan of simmering water, melt the chocolate and the butter, stirring until smooth
4
Remove the bowl from the heat and whisk in granulated sugar and vanilla
5
Whisk in eggs, 1 at a time, whisking well after each addition
6
Add flour and salt, stirring until just combined, and fold in cherries
7
Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until tester comes out with crumbs adhering to it
8
Turn cakes out onto a rack and cool
9
Cakes keep at room temperature in an airtight container for 4 days
10
Place a doily or thin strips of paper on a cake
11
Sift confectioners' sugar or cocoa powder over cake and carefully remove stencil
12
Sift sugar or cocoa over remaining cakes in same manner