1/2 c Dried sour cherries -; (2
-1/2 oz)
1/4 c Eau-de-vie de framboise
(or other raspberry liqueur)
3 oz Fine-quality bittersweet
-chocolate; chopped
(not unsweetened chocolate)
1/4 c Unsalted butter – (1/2
-stick); cut into pieces
1/2 c Granulated sugar
1/2 ts Vanilla
2 lg Eggs
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1/4 ts Salt
Confectioner’s sugar or
-cocoa powder; for sifting
-over
Cakes
Preheat oven to 350 degrees and generously butter six 1/2-cup muffin
tins. In a small saucepan simmer cherries in liqueur, stirring, until
all liquid is evaporated and let cool. In a metal bowl over a
saucepan of simmering water, melt the chocolate and the butter,
stirring until smooth. Remove the bowl from the heat and whisk in
granulated sugar and vanilla. Whisk in eggs, one at a time, whisking
well after each addition. Add flour and salt, stirring until just
combined, and fold in cherries. Divide batter among muffin tins and
bake in middle of oven about 20 minutes, or until tester comes out
with crumbs adhering to it. Turn cakes out onto a rack and cool.
Cakes keep at room temperature in an airtight container for 4 days.
Place a doily or thin strips of paper on a cake. Sift confectioner’s
sugar or cocoa powder over cake and carefully remove stencil. Sift
sugar or cocoa over remaining cakes in same manner. This recipe
yields 6 little cakes.
Yields
6 servings