Free Recipe Chocolate Cherry Cakes
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate Cherry Cakes Recipe
1/2 c Dried sour cherries -; (2
-1/2 oz)
1/4 c Eau-de-vie de framboise
(or other raspberry liqueur)
3 oz Fine-quality bittersweet
-chocolate; chopped
(not unsweetened chocolate)
1/4 c Unsalted butter – (1/2
-stick); cut into pieces
1/2 c Granulated sugar
1/2 ts Vanilla
2 lg Eggs
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1/4 ts Salt
Confectioner s sugar or
-cocoa powder; for sifting
-over
Cakes
Chocolate Cherry Cakes Preparation
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. Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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