Gluten-Free Dark Chocolate Cherry Almond Cakes

  1. Preheat oven to 375u0b0. Line a twelve-cup muffin tin with paper liners or spray/grease OR 5 tart tins with paper liners or spray/grease
  2. In a pan on the stove, cook cherries, brown sugar, rum and cherry extract until cherries plump up and liquid is reduced to a very thick, sticky syrup. Turn off heat.
  3. In a large mixing bowl, whisk together the dry ingredients.
  4. Add in the eggs, butter, almond milk, ricotta/yogurt/applesauce and almond extract, beating until the batter is thick and smooth.
  5. Add in cherries with syrup and stir to combine.
  6. Add chopped chocolate and stir to combine.
  7. Spoon the batter evenly into the twelve muffin cups or 5 mini tart pans.
  8. Top with slivered almonds.
  9. Bake for 18-24 minutes or so until a toothpick inserted in the center comes out clean of batter.

flour, flour, baking powder, baking soda, salt, sugar, eggs, almond extract, milk, bing cherries, brown sugar, natural, chocolate

Taken from www.epicurious.com/recipes/member/views/gluten-free-dark-chocolate-cherry-almond-cakes-56d321a3ca1c2b7e6b6e60f1 (may not work)

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