Recipe

Chocolate Cherry Cheesecake #2 Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 350 degrees & generously butter six 1/2-c muffin tins.
Step #2 In a small saucepan simmer cherries in liqueur, stirring, until all liquid is evaporated & let cool.
Step #3 In a metal bowl over a saucepan of simmering water, melt the chocolate & the butter, stirring until smooth.
Step #4 Remove the bowl from the heat & whisk in granulated sugar & vanilla.
Step #5 Whisk in eggs, one at a time, whisking well after each addition.
Step #6 Add flour & salt, stirring until just mixd, & fold in cherries.
Step #7 Divide batter among muffin tins and bake in middle of oven about 20 mins, or until tester comes out with crumbs adhering to it.
Step #8 Turn cakes out onto a rack & cool.
Step #9 Cakes keep at about room temp in an airtight container for 4 days.
Step #10 Place a doily or thin strips of paper on a cake.
Step #11 Sift confectioner's sugar or cocoa powder over cake & carefully remove stencil.
Step #12 Sift sugar or cocoa over remaining cakes in same manner.
Step #13 This recipe yields 6 little cakes.
Step #14 --.
Enjoy the Chocolate Cherry Cheesecake #2 recipe

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