I have been eating cherries like crazy the last few weeks. Sometimes I don’t even like to bake with them because they are so fantastic on their own, fresh, plump and juicy. I love to watch my son eat them even though that means he will stain his shirts and that will be the end of them. All so very worth it.
So these are chocolate almond cakes with pieces of cherry inside that I baked in mini ramekins. I love how moist yet dense they are. A little goes a long way with this cake.
Cherry, Almond and Chocolate Cake
175 grams almond paste
50 grams butter
90 grams bittersweet chocolate
30 grams flour
2 grams baking powder
cherries, pitted and cut into medium dice
In the bowl of an electric mixer, cream the almond paste with one egg with the paddle attachment. When this becomes a smooth mixture, add the rest of the eggs and switch to the whip attachment. Whip this for about 5 minutes until light and fluffly.
In the meantime, melt the butter and the chocolate over a double boiler. When the eggs have become thick and make a ribbon, turn the machine to low and add the melted chocolate and butter. Mix until combined. Add the flour and baking powder and mix. Fold in the pieces of cherry.
Refrigerate the batter for a couple of hours. Pipe into molds (half way up) and bake at 350 degrees for about 12 minutes. When the cake has almost set completely, place a whole cherry with its stem on top, let the cake finish baking for another 3 minutes or so.
I know this is a short post. Short but sweet. Have a wonderful weekend!