Mini cake with cherries and chocolate

Mini cake with sour cherries and chocolate - a delicacy with a story in every bite

Preparing a mini cake with sour cherries and chocolate is a joyful experience that combines flavors and textures in a unique way. This quick dessert is perfect for any occasion, whether you enjoy it with loved ones or want to indulge in a sweet snack. The history of these mini cakes is tied to the tradition of using fresh fruits and simple ingredients, transforming them into delicious desserts that bring smiles to the faces of those who taste them.

Preparation time: 20 minutes
Baking time: 30 minutes
Number of servings: 10-12 mini cakes

Ingredients:
- 0.5 l of sour milk or yogurt
- 3 eggs
- 200 g of butter (melted and warm)
- 1.5 cups of sugar (approximately 300 g)
- 1 tablespoon of baking soda quenched with vinegar
- 2.5 cups of white flour (approximately 350 g)
- Vanillin (or vanilla essence)
- Lemon juice
- 100 g of sour cherries (pitted)
- 10 dried plums (cut in half) and walnut kernels
- 100 g of chocolate (dark or milk)
- 50 g of butter (for the chocolate cream)
- 50 g of sour cream (for the chocolate cream)
- Powdered sugar (for decoration)

Step by step:

1. Preparing the ingredients: Make sure all ingredients are at room temperature to achieve a homogeneous batter. If using frozen sour cherries, let them thaw and release their juice.

2. Beating the eggs: In a large bowl, beat the eggs with the sugar using a whisk or mixer. Continue mixing until the sugar completely dissolves and the mixture becomes fluffy and light in color.

3. Adding wet ingredients: Incorporate the warm butter, baking soda quenched with vinegar, sour milk, and a few drops of lemon juice. Mix well until homogeneous.

4. Including the flour: Sift the flour into the wet mixture, stirring with a spatula until you obtain a semi-liquid batter, free of lumps. Do not mix too much to maintain the tender texture of the mini cakes.

5. Dividing the batter: Divide the batter into two equal parts. In the first half, add the sour cherries, gently mixing to distribute them evenly.

6. Baking the first mini cakes: Fill the silicone molds up to 2/3 full, as the batter will rise. Bake in a preheated oven at 180°C for 15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cooling and filling: Remove the mini cakes from the oven and let them cool on a cooling rack. In each warm mini cake, add 1-2 sour cherries, which will release their juice, soaking the dessert.

8. Preparing the second half of the batter: In the second half of the batter, add cocoa and mix well. Fill the silicone molds as before and bake for 15 minutes.

9. Filling with plums and walnuts: After cooling, add half a dried plum and a walnut kernel to each mini cake.

10. Preparing the chocolate cream: In a bowl, melt the chocolate together with the butter and sour cream, stirring until you obtain a homogeneous cream. Let it cool slightly.

11. Decorating: When the mini cakes are completely cooled, spread them with the chocolate cream and sprinkle powdered sugar on top for an elegant look.

12. Serving: These mini cakes are delicious either warm or at room temperature. You can pair them with a scoop of vanilla ice cream or a cup of aromatic coffee for a perfect indulgent moment.

Variations and useful tips:
- You can replace the sour cherries with other seasonal fruits, such as raspberries or blueberries, and instead of dried plums, you can use dried apricots for a different flavor.
- If you want a less sweet version, reduce the amount of sugar by 30%.
- Experiment by adding spices like cinnamon or cardamom for a more exotic taste.
- This mini cake keeps well in an airtight container for 2-3 days, and the flavor becomes even more intense.

Nutrition:
Each serving of mini cake contains approximately 200-250 calories, depending on the ingredients used. These mini cakes offer a mix of carbohydrates from flour, healthy fats from nuts, and an intake of antioxidants from sour cherries and chocolate.

Frequently asked questions:
- Can I use whole wheat flour? Yes, but the texture and flavor will be different.
- What can I do with leftover chocolate? You can melt the remaining chocolate to use as a dessert sauce or to decorate other dishes.

Regardless of how you choose to prepare them, the mini cakes with sour cherries and chocolate will surely bring a smile to the faces of your loved ones. Enjoy every bite and cherish the moment spent in the kitchen!

 Ingredients: 0.5 l of sour milk or yogurt, 3 eggs, 200 g of butter, 1.5 cups of sugar (cup 200g), a tablespoon of baking soda extinguished with vinegar, 2.5 cups of white flour, vanilla and lemon juice, 100 g of cherries, dried plums and walnut kernels, 10 pieces each, 100 g of chocolate, 50 g of butter, 50 g of sour cream.

 Tags:  cake sour cherries chocolate