Sunday, March 7, 2010

Individual Upside Down Black Forrest Cake


This recipe was in Everyday Food a couple months ago and looked awesome, so I added it to the menu for our dinner party this weekend. The photo is awful. It was dark outside, and I was in a hurry, but I promise, they looked really cute! I multiplied the recipe by 1.5 so I would have enough for 6 4-ounce ramekins.

Ingredients

* 1/4 cup(s) unsalted butter (1/2 stick), room temperature
* 1/3 cup(s) plus 3 tablespoons packed light brown sugar
* 1 1/2 cup(s) drained jarred sour cherries (1 teaspoon juice reserved)
* 1/3 cup(s) all purpose flour (spooned and leveled)
* 1/4 cup(s) unsweetened cocoa powder
* 1/4 teaspoon(s) baking powder
* 1/4 teaspoon(s) coarse salt
* 1 large egg yolk
* 3 tablespoon(s) whole milk (I used half and half)
*If jarred sour cherries are not available, frozen sweet cherries, thawed and drained, may be substituted. Substitute 1 teaspoon fresh lemon juice for the cherry juice. (Which I did)


Preparation

1. Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8 ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
3. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes (Mine only took about 20 minutes since they were smaller ramekins). Let cool on a wire rack, 20 minutes.

2 comments:

Brandi @ Frugal Farmhouse said...

Thank you thank you!! I'm so excited to make these this weekend, your awesome :)

Alisa said...

This is something I'm looking forward to try next weekend!It looks wonderful!If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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