Indulge in the rich and decadent flavors of a flourless black forest entremet, featuring dark chocolate cakelets filled with juicy cherries and topped with creamy whipped cream.
Ingredients: 200g dark chocolate, chopped. 150g unsalted butter. 150g granulated sugar. 3 large eggs. 50g almond flour. 1 tsp vanilla extract. 1/4 tsp salt. 200g pitted cherries, drained. Whipped cream, for topping. Cocoa powder, for dusting.
Instructions: Preheat the oven to 350F 175C and grease the cakelet molds. In a microwave-safe bowl, melt the dark chocolate and butter in 20-second intervals, stirring until smooth. In a separate bowl, whisk together the eggs, granulated sugar, almond flour, vanilla extract, and salt until well combined. Gradually fold the melted chocolate mixture into the egg mixture until you get a smooth batter. Divide the batter among the greased molds, filling each about halfway. Bake in the preheated oven for about 12-15 minutes, or until the cakelets are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cakelets to cool in the molds for a few minutes, then carefully remove them and place on a wire rack to cool completely. Once the cakelets are cool, cut a small cavity in the center of each cakelet. Fill the cavities with pitted cherries. Top the cakelets with a dollop of whipped cream and dust with cocoa powder. Serve the flourless Black Forest entremet cakelets and enjoy!