Skip to main content

Featured

Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Mini Chocolate Cherry Cheesecake

For chocolate lovers, mini chocolate cherry cheesecake.


I use silicone muffin cups in this recipe, it is easy to remove the cheesecake from the cups. If you like, you can add one dessert spoon cocoa powder and 1/3 cup ground hazelnut to the cracker mixture.
I got 14 mini cheesecakes from this recipe. It may change with the size of your muffin cups.


You do not have to prepare cherry sauce, you can just serve with fresh fruits also but I highly recommend you to try this amazing sauce over your chocolate cheesecakes.



 Preparation Time: 40 minutes.
 Serves: 14
 Energy: 192 kcal per serving.

Ingredients:
- 125 gr. (4.5 oz.) Graham Cracker
- 200 gr. (7 oz.) Cream Cheese
- 100 ml. (3.5 fl. oz.) Heavy Cream
- 1 qty. Butter Tablespoon
- 75 gr. (2.5 oz.) Sugar For Cheesecake Batter
- 1 qty. Egg
- 0.5 qty. Starch Tablespoon For Cheesecake Batter
- 100 gr. (3.5 oz.) Dark Chocolate Melted

Fruit Sauce:
- 150 gr. (5.5 oz.) Sour Cherry
- 1 qty. Sugar Tablespoon
- 0.5 qty. Starch Tablespoon

 Directions:
1. Preheat oven to 170 C (340 F) and line a muffin pan with paper liners. (I use silicone muffin cups)
2. Crush the graham cracker in the food processor. In this step you can add 1/3 cup hazelnut.
3. Melt butter in a small saucepan and pour it over the crushed crackers and stir until combined.
4. Put 1 tablespoon of this mixture into each muffin cup.
5. In a large mixing bowl, mix cream cheese, heavy cream until smooth. (It is better to use an electric mixer to get a totally homogenous mixture.)
6. Add sugar, vanilla extract, egg, starch and continue to mix.
7. Finally, add the melted dark chocolate, mix again and share batter into the muffin cups.
8. Bake about 13-15 minutes. You can test it with a toothpick in the same method baking a cake. Let them cool to room temperature.
9. To make cherry sauce, put cherries into a medium saucepan, add the sugar and cook over medium heat. Mix starch and 2 tablespoons of water and add it into the saucepan. Simmer about 7-8 minutes until it is thicken. Set aside and let it cool to room temperature. You can use frozen or canned cherries.
10. Share it over the cheesecakes and refrigerate at least two hours before serving.

Comments