Little Chocolate Cherry Cakes with Chambord Sauce

Description

Little Chocolate Cherry Cakes with Chambord Sauce

Serves 8

1/2 cup dried cherries

1/4 cup chambord or other raspberry liqueur

4 oz. semisweet chocolate, chopped

1/2 stick (1/4 cup) unsalted butter, cut into pieces

1 cup granulated sugar

1/2 tsp. vanilla paste

4 lg. eggs

1 cup plus 2 Tbsp. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

Chocolate Chambord sauce, recipe follows

Whipped cream

Preheat the oven to 350° and generously butter eight 1/2 cup muffin tins. In a small saucepan, simmer cherries in liqueur, stirring until all liquid is evaporated. Let cool.

In a double boiler, melt chocolate and butter over barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and whisk in sugar and vanilla. Whisk in eggs, one at a time, whisking well after each addition. Add flour, baking powder and salt, stirring until just combined, and fold in cherries. Divide batter among muffin tins and bake in the middle of the oven about 20 minutes, until a tester comes out clean. Turn out cakes onto a rack and cool.

To serve, spoon warm Chocolate Chambord sauce over the cakes and add a dollop of whipped cream to each.

Chocolate Chambord Sauce:

4 oz. milk chocolate, chopped

1/2 cup heavy cream

2 Tbsp. Chambord

Place chocolate and cream in a small bowl or saucepan and melt over simmering water. Stir until thoroughly blended and then stir in Chambord.

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