CHOCOLAT A LA LIQUEUR DE CERISES Cherry Flavored Chocolate Cakes

December 20, 2007 Belgian style chocolate cakes, very satisfying with a rich almond flavor. You don’t need to beat the egg whites to make these cakes. To melt the chocolate, combine with butter and melt over heat. Then add the chocolate mixture to the batter at the end. When baked, brush with cherry liqueur syrup while the cakes are still hot.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Sift together almond powder, sugar, flour and cocoa powder. Finely chop chocolate and combine with butter in a bowl. Place the bowl over heat and melt the mixture. Place the sifted dry ingredients in a bowl. Mix in egg whites. (Photo #1) Pour in the melted chocolate mixture (#2) and blend. (Photo #2) Fill baking cups with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for 15 - 20 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #3) While baking, mix sugar syrup and cherry liqueur. When baked, brush with the syrup generously. (Photo #4) Servings per Recipe Calories per Serving Ready In 5  ten 7cm baking cups  0kcal 60 minutes almond powder 100g  sugar 100g  cake flour 20g  cocoa powder 15g  egg white 130g  butter 50g  chocolate 20g  sugar syrup 50g  cherry liqueur 10g