Royal Cherry Cakes
(recipe adapted from Sale & Pepe magazine, Serbian issue for June 2007)
100 g dark chocolate
40 g butter
60 g flour
80 g sugar
2 1/2 tsp baking powder
1 sachet (2 tsp) vanillin sugar
a pinch of salt
In a double boiler melt butter and chocolate. In a separate bowl, beat egg with sugar and vanillin sugar. Sift flour and baking powder over, add salt and whisk. Whisk in melted butter and chocolate also.
Brush 4 small cake molds (6 cm in diameter, or simply use cupcake molds) with some melted butter then dust with flour. Pour batter into the molds up to the two thirds of their height. Bake in a preheated oven on 200°C (390°F) for 20 minutes.
Sour Cherry Sauce
100 g pitted sour cherries
100 g sugar
75 ml white wine
1/2 tsp corn starch
Dissolve corn starch in wine. Add cherries and sugar and bring to boil. After it boils, reduce the heat so that it simmers lightly and cook until the sauce thickens. Strain the sauce. (Don’t throw away the strained cherries, eat them, they are delicious cooked in wine!)
Serve cakes decorated with fresh whole sour cherries and chilled sauce poured over.
Note: This is my entry to the ‘Simple and in Season’ – June event.