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Chocolate Cherry Teacakes

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Chocolate Cherry Teacakes

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Chocolate Cherry Teacakes Recipe Chocolate Cherry Teacakes Recipe

Dark chocolate, richly flavored dried cherries, the faint crunch of almond bits, and the faintest whiff of cloves: it doesn’t get any better!

At a glance

Prep
Bake
Total
Yield
16 or 20 cakes, depending on the pan.

Ingredients

  • 3/4 cup semisweet or bittersweet chocolate, chips or chopped
  • 6 tablespoons unsalted butter
  • 1/2 cup dried sweet cherries
  • 1/3 cup Baker’s Special Sugar or granulated sugar
  • 1/2 cup almond flour
  • 1 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
  • pinch of ground cloves
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons brandy
  • 3 large egg whites

  • 4 1/2 ounces semisweet or bittersweet chocolate, chips or chopped
  • 3 ounces unsalted butter
  • 2 ounces dried sweet cherries
  • 2 1/2 ounces Baker’s Special Sugar or granulated sugar
  • 1 1/2 ounces almond flour
  • 1 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
  • pinch of ground cloves
  • 1/2 teaspoon baking powder
  • 3/4 ounce brandy
  • 3 large egg whites

  • 128g semisweet or bittersweet chocolate, chips or chopped
  • 85g unsalted butter
  • 57g dried sweet cherries
  • 71g Baker’s Special Sugar or granulated sugar
  • 43g almond flour
  • 1 1/2 tablespoons King Arthur Unbleached All-Purpose Flour
  • pinch of ground cloves
  • 1/2 teaspoon baking powder
  • 21g brandy
  • 3 large egg whites

Instructions

  1. Preheat the oven to 300°F. Heavily grease the wells and top surface of a mini cheesecake or filled teacake pan.
  2. Gently heat the chocolate and butter together till just melted. Set them aside.
  3. Process the dried cherries and sugar in a food processor until the cherries are finely chopped.
  4. Stir together the almond flour, all-purpose flour, cloves, and baking powder.
  5. Add the cherries and sugar, brandy, and egg whites, mixing to combine thoroughly.
  6. Stir in the chocolate mixture.
  7. Fill each well of the pan 3/4 full.
  8. Bake the cakes for 25 minutes, until the top of one springs back when touched gently, and a toothpick inserted in the thickest part of the cake comes out clean.
  9. Cool the cakes for 5 minutes in the pan. Place a baking sheet over the top of the pan, turn over, and lift the pan up to release the cakes. If you’re using a mini cheesecake pan, push the removable bottoms and release the cakes.
  10. Top with hard sauce, brandied cherries, ice cream, or simple whipped cream.
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