Best Cherry Baby Cakes Recipes

Molten Chocolate Cherry Baby Cakes image

Provided by carmenskitchen

Categories Dessert

Time 30m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 10

1/4 cup brandy or 1/4 cup cognac
1/3 cup orange juice
1/2 cup dried cherries
6 ounces bittersweet chocolate, chopped
3/4 cup butter, plus some for buttering the baking cups
3 eggs
3 egg yolks
1/2 cup sugar
3 teaspoons flour
6 teaspoons cocoa powder, for coating the baking cups

Steps:

In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes.
Preheat the oven to 450 degrees F.
In a double boiler place the chocolate and the butter into the bowl and heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them.
Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft.
To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.).

Nutrition Facts : Calories 370.7, Fat 27.7, SaturatedFat 16.2, Cholesterol 237, Sodium 242.6, Carbohydrate 20.6, Fiber 0.7, Sugar 18, Protein 5.2

Cherry Baby Cakes Recipe - (4.4/5) image

Provided by laceloulou

Number Of Ingredients 11

1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla
2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
60 maraschino cherries with stems, drained
1 recipe powdered sugar icing

Steps:

Preheat oven to 350 F. line thirty 1 3/4 inch muffin cups with paper bake cups; set aside in a large mixing bowl combine flour,sugar, baking powder, and salt. add milk, butter, egg, and vanilla. beat with an electric mixer on low until combined. beat on medium for 1 minute. spoon 1 scant teaspoon batter into each muffin cup. add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter bake cupcakes about 12 minutes or until a wooden toothpick inserted in centers comes out clean. cool in pans on a wire rack for 5 minutes. remove for pans; cool completely on wire rack pat maraschino cherries dry with a paper towel. frost each cupcake with about 1/2 teaspoon icing. dip half of each cherry into remaining icing; place on top of baby cakes Powdered sugar icing in a medium bowl stir together 2 1/2 cups powered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla. stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency.