Chocolate Sweet Cherry Surprise Mini Cakes


5 squares (1 ounce ea.) semi-sweet chocolate

1/2 cup canola oil

4 large eggs

4 large egg yolks

1/3 cup sugar

1/2 cup flour, sifted


Sweet Cherry filling


1 cup frozen sweet cherries

1/2 cup water

3 tablespoons sugar

2 tablespoons cornstarch

2 tablespoons cold water


Preheat oven to 350º F. Cut chocolate into small pieces and place in
double boiler with oil. Melt chocolate, cool. Beat eggs and egg yolks
with sugar until fluffy. Add cooled chocolate mixture to egg mixture.
Add flour; beat until fluffy and glossy, about 5 minutes.

Sweet Cherry Filling: Combine cherries, 1/2 cup water and 3 Tbsp.
sugar in heavy saucepan; bring to boil on medium low heat. Combine
cornstarch and cold water. Add to sweet cherry mixture, constantly
stirring until boiling. Remove from heat; set aside until completely
cooled. Oil and flour 12 3-inch muffin cups. Fill each 1/2 full with
cake mixture; add 1 tablespoon cherry filling to each, then add
additional cake mixture to fill. Bake 15-20 minutes until center is
wobbly and sides are cooked. Run a knife around edge of cakes to
loosen; tip out onto plates. Garnish with confectioner's sugar, if
desired. Makes 12 cakes.

Make Ahead Note: Freezes well. Remove uncooked filled muffin tin from
freezer and bake at 350 degrees for 30-35 minutes.