Mini Chocolate cherry cake

 

After making a lot of caramel custard, one thing that I have to do is find the recipe that uses egg white.

And you know that egg whites can turn into many delicious things. 

Today, I turn egg white into a dark and rich cake, that's packed with a lot of flavor. the base of this recipe is the same as the financier, but I don't make brown butter ( just melting the butter) because we use a load of chocolate to make it very flavorful. 

I always pair the cherry with dark chocolate, and the reason is simple, I love to eat black forest cake, haha.

I use fresh cherries for this recipe but frozen is good too. For the chocolate, mine is 60% but you can use a higher percentage if you want a deeper chocolate taste.

Mini Chocolate cherry cake 

Makes 8

Cake batter

90 g .......................... Unsalted butter
25 g .......................... Dark chocolate

10 g .......................... Cake flour

8 g ............................ Cocoa powder

65 g .......................... Almond powder

70 g .......................... Egg whites

65 g .......................... Granulated sugar

1/8 tsp ...................... Salt

Topping

12 ............................. Cherries, pitted and cut each cherry in half.

20 g .......................... Dark chocolate, chopped

Decoration

.................................. Dark chocolate

Before baking, preheat an oven to 170-180℃
Brush 8 rectangular pans (7 × 3.2 × 2.7cm. per piece) with butter.

Put the butter and dark chocolate in a microwavable bowl. Heat in the microwave until the butter melted.

Stir until the chocolate melted. Let it cools completely before using.

Mix the egg whites with granulated sugar and salt until combined.

Sift the flour, almond powder, and cocoa powder into the bowl. Mix to combine.

Pour the butter and chocolate mixture into the bowl.

Mix to combine. Put the batter into a piping bag.

Pipe the batter into the prepared pans and place the cherries on top.

Top with chopped dark chocolate. Bake in the 170-180℃ preheated oven for 15-18 minutes.

Remove the cake from the pans. Let them cool completely.

Drizzle with melted chocolate and decorate with edible gold leaves.

Mini Chocolate cherry cake