Sunday, March 27, 2011
Individual Black Forest Cakes: National Black Forest Cake Day
I'm a huge fan of Clover Stornetta, for their products, as well as their fabulous advertising. I feel Clo is a personal friend, and I've followed her billboards for years. But seriously, Clover products are fabulous. Rich, natural, the best! I'm a Sonoma County girl at heart, if only a part time resident. The Clover Stornetta website has some great recipes, and I know you'll enjoy this fun dessert.
Individual Black Forest Cakes
1/4 cup CLOVER BUTTER, room temperature
1/3 cup plus 3 Tbsp packed brown sugar
1 1/2 cup drained jarred sour cherries (1 tsp juice reserved)
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 large CLOVER EGG YOLK
3 Tbsp CLOVER WHOLE MILK
1/4 cup CLOVER HEAVY WHIPPING CREAM
2 tsp rum
Heat oven to 350 degrees. Put 1 tablespoon of butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave 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.
In a small bowl, whisk together flower, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
Place the ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of the cake comes out with only a few crumbs attached, approximately 30 minutes. Let cool on a wire rack. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar and rum until soft peaks form. Run a knife around edge of each cake and invert onto a plate. Top cakes with rum whipped cream.