Mini Sweet Cherry Surprise Cake
Ready In: 50 mins
Serves: 12
Ingredients
Cake
- 5 ounces semi-sweet chocolate baking squares
- 1⁄2 cup canola oil
- 4 large eggs
- 4 large egg yolks
- 1 1⁄3 cups sugar
- 1⁄2 cup flour, sifted
Sweet Cherry Filling
- 1 cup frozen sweet cherries
- 1⁄2 cup water
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 3 drops red food coloring (optional)
Garnih
- confectioners' sugar
- mint sprig
- sweet cherry juice
Directions
- Preheat oven to 350.
- For cake, cut squares of chocolate into small pieces and place in double boiler with canola oil. Melt chocolate; cool.
- Beat eggs and egg yolks with sugar until fluffy. Add cooled chocolate mixture to egg mixture. Add flour; beat until fluffy and glossy, about 5 minute.
- For filling, combine sweet cherries, 1/2 cup water, sugar and food coloring in heavy saucepan; bring to boil on medium-low heat.
- Combine cornstarch and cold water. Add to cherry mixture, constantly stirring until boiling. Remove from heat; set aside until completely cooled.
- Oil and flour 3-inch muffin tin. Fill each muffin tin 1/2 full with cake mixture; add 1 Tbs cherry filling to each, then add additional cake mixture to fill.
- Bake 15-20 minutes until center is wobbly and sides are cooked. Run a knife around edge of cake to loosen; tip out onto plates.
- Garnish.
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