Dark Chocolate Cakes With Cherry Syrup Recipe

Name: Dark Chocolate Cakes With Cherry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 3/4 cup unsweetened cocoa powder, sifted; 3 oz bittersweet chocolate (70% cocoa solids), finely chopped; 2 None egg yolks; 3/4 cup flour, sifted; 4 None egg whites; None None Fresh cherries and vanilla yogurt, to serve; None None FOR THE CHERRY SYRUP; 1/2 cup granulated sugar; 1 cup fresh cherries, pitted; 1 None cinnamon stick

Servings: persons

1 cup packed brown sugar
3/4 cup unsweetened cocoa powder, sifted
3 oz bittersweet chocolate (70% cocoa solids), finely chopped
2 None egg yolks
3/4 cup flour, sifted
4 None egg whites
None None Fresh cherries and vanilla yogurt, to serve
None None FOR THE CHERRY SYRUP
1/2 cup granulated sugar
1 cup fresh cherries, pitted
1 None cinnamon stick

1
Preheat the oven to 325u00b0F. Lightly grease a 12-cup nonstick muffin pan.
2
Combine brown sugar and cocoa powder in a large bowl. Gradually stir in 1/2 cup boiling water until smooth. Cool for 5 mins. Stir in chocolate, egg yolks, then flour.
3
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in 2 batches. Spoon evenly into prepared muffin pan, filling each cup 3/4 full.
4
Bake for 20-25 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool slightly on wire rack.
5
Meanwhile, for the cherry syrup, place 1 cup water and granulated sugar in small saucepan on low heat. Stir for 2-3 mins, until sugar dissolves. Add cherries and cinnamon stick. Bring to a boil on high heat. Reduce heat to low and simmer, without stirring, for 7-8 mins until reduced and syrupy.
6
Serve warm cakes topped with cherry syrup and fresh cherries. Accompany with yogurt.

816

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup packed brown sugar, 3/4 cup unsweetened cocoa powder, sifted, 3 oz bittersweet chocolate (70% cocoa solids), finely chopped, 2 None egg yolks, and more.

Yes, Dark Chocolate Cakes With Cherry Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Cakes With Cherry Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions