Little Chocolate Cherry Cakes Recipe

Name: Little Chocolate Cherry Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (2 1/2 ounces) dried sour cherries; 1/4 cup eau-de-vie de framboise or other raspberry liqueur; 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped; 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1/2 cup granulated sugar; 1/2 teaspoon vanilla; 2 large eggs; 1/4 cup plus 2 tablespoons all-purpose flour; 1/4 teaspoon salt; confectioners' sugar for sifting over cakes

Servings: persons

1
Preheat oven to 350F.
2
and generously butter six 1/2-cup muffin tins.
3
In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated and let cool.
4
In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter, stirring until smooth.
5
Remove top of double boiler or bowl from heat and whisk in granulated sugar and vanilla.
6
Whisk in eggs, 1 at a time, whisking well after each addition.
7
Add flour and salt, stirring until just combined, and fold in cherries.
8
Divide batter among muffin tins and bake in middle of oven about 20 minutes, or until a tester comes out with crumbs adhering to it.
9
Turn cakes out onto a rack and cool.
10
Cakes keep at room temperature in an airtight container 4 days.
11
Cut out a 1 1/4-inch paper heart and center on a cake.
12
Sift confectioners' sugar over cake and carefully remove heart.
13
Sift sugar over remaining cakes in same manner.

415

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 10 ingredients. The key ingredients include: 1/2 cup (2 1/2 ounces) dried sour cherries, 1/4 cup eau-de-vie de framboise or other raspberry liqueur, 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped, 1/2 stick (1/4 cup) unsalted butter, cut into pieces, and more.

Yes, Little Chocolate Cherry Cakes 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!

Little Chocolate Cherry Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions