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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 Tiramisu Cakes

Mini tiramisu cakes are perfect celebration treats. I've prepared them for Valentine's Day.


You can prepare this recipe in a spring form round pan. I want to make tiramisu in small portions. Instead of instant coffee, you can prepare espresso or filter coffee up to your taste. If you have no time to bake a cake, then just prepare this amazing dessert with lady finger biscuits.


If you have no time to bake a cake, then just prepare this amazing dessert with lady finger biscuits.


Try to use eggs at room temperature and be sure to beat them well. Sift dry ingredients before use and don't open the lid of the oven first 25 minutes. Instead of cream cheese, you can use the same amount of mascarpone cheese while preparing frosting.


 Preparation Time: 45 minutes.
 Serves: 10
 Energy: 365 kcal per serving.

 Ingredients:
- 3 qty. Egg At Room Temperature
- 150 gr. (5.5 oz.) Sugar
- 50 ml. (1.5 fl. oz.) Water Boiled
- 220 gr. (8 oz.) Flour
- 2 qty. Baking Powder Teaspoon
- 1 qty. Vanilla Extract Teaspoon
- 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons

Cream Cheese Frosting:
- 200 ml. (6.5 fl. oz.) Heavy Cream
- 200 gr. (7 oz.) Cream Cheese
- 2 qty. Powdered Sugar Tablespoon
- 150 gr. (5.5 oz.) Whipped Cream Powder
- 2 qty. Vanilla Extract Teaspoon

For The Syrup:
- 200 ml. (6.5 fl oz.) Water Warm
- 3 qty. Instant Coffee Teaspoon
- 0.5 qty. Sugar Tablespoon

For The Topping:
- 15 gr. (0.5 oz.) Cocoa Powder 1 Tablespoon

Directions:
1. Preheat oven to 180 C (355 F), and prepare baking cups. I used heart shaped silicone muffin pans.
2. In a large mixing bowl, beat eggs and sugar about 4-5 minutes with a hand mixer until foamy.
3. Add boiled water and vanilla extract while mixing.
4. In a medium bowl, sift and mix dry ingredients. (Flour, baking powder and cocoa powder.)
5. Add dry ingredients step by step and mix well until well combined.
6. Share cake batter into muffin pans and bake about 25-30 minutes until toothpick comes out clean.
7. Meantime, take a medium mixing bowl and beat heavy cream, cream cheese, powdered sugar and whipped cream powder until thicken and well combined.
8. Cover it with plastic wrap and set aside in the fridge until cake bakes and cools down.
9. Prepare coffee with boiled water, instant coffee and sugar (if desired).
10. Trim the top of the cakes and slice in half horizontally. Brush each layer with coffee syrup.
11. Spread cream cheese frosting over the first layer and top with second layer.
12. Decorate the top of the second layer again with frosting and dust the tops with cocoa powder. Prepare all the cakes with the same way and let them rest at least 2-3 hours in fridge before serving. Enjoy!

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