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| ●Instructions |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Add sugar to butter and cream together. (Photo #1)
Break eggs. Add half of the eggs and stir, then pour in the rest of the eggs and blend.
Add sifted flour/cocoa powder mixture and blend. (Photo #2)
Arrange pat dried cherries on the bottom of aluminum cups. (Photo #3)
Fill each cup up to 9/10 in depth. (Photo #4)
Sprinkle with chopped cherries on top. Bake in a preheated oven at 170 °C (338 °F) for about 15 minutes.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
15 aluminum cups |
253kcal |
45 minutes |
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| butter |
80g |
| sugar |
70g |
| whole eggs |
100g |
| cake flour |
60g |
| cocoa powder |
10g |
| canned cherries |
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【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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