Brownie Cake With Cherries |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
When I crave something rich, silky, and sinfully chocolatey, this is the recipe I reach for. The optional cherries are a nice seasonal touch. The recipe doubles (and triples) easily. Ingredients:
1 cup semi-sweet chocolate chips or coarsely chopped dark chocolate |
2 tbsp butter |
1 large egg |
2-3 tbsp sugar (depending on taste and sweetness of chocolate) |
1/2 tsp vanilla, almond extract, or a combination of both |
1/8 tsp salt |
2 tbsp flour |
1 cup bing cherries, pitted if fresh, thawed if frozen (optional) |
1 tbsp kirsch (cherry liqueur, optional) |
powdered sugar (optional) |
Directions:
1. Pre-heat oven to 350 F (150 C using a convection oven).
2. Butter and flour an 8-inch round cake pan (or 6 inch, if not using cherries).
3. If using cherries, toss cherries with kirsch and set aside.
4. Beat the egg with sugar and vanilla until frothy.
5. Over low heat, in a double boiler, or in a microwave, melt chocolate with butter, stirring frequently to keep the chocolate from burning.
6. When the chocolate is completely melted, whisk it into the egg mixture along with the salt. Mix until smooth.
7. Gently stir in the flour until just incorporated.
8. Scrape the batter evenly into the prepared cake pan.
9. If using, scatter the cherries across the top, pressing down a little to settle them in the batter.
10. Bake for 15-20 minutes, until a tester inserted in the center comes out clean.
11. Cool for at least 10 minutes.
12. Dust with powdered sugar, if desired, and serve warm.
|
|