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.
* 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)
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.