All Natural|Gluten Free|Local Canadian Ingredients

Cinnamon Cherry Cakes

Cinnamon Cherry Cakes



1.  Pre-heat oven to 375F (190C).  Grease regular muffin tin with 1 tbsp (15ml) of butter and set aside.

2.  Melt the remaining butter & cool slightly.  Stir in Rootham Irresistible Chocolate Sauce and set aside to cool completely.

3.  Sift together the cinnamon, salt & flour.  Set aside.

4.  In another bowl, with electric mixer, beat eggs and sugar until thick-about 5 minutes.  Fold in 1/3rd of the flour mixture.  Repeat with remaining flour mixture in 2 more additions.  Gently fold in the chocolate mixture until well blended.

5.  Spoon into prepared muffin tin, filling completely to top.  Refrigerate for about 30 minutes or until well chilled.

6.  Bake in pre-heated oven for 12-15 minutes or until top springs back when lightly touched.  When ready, remove from tin immediately onto a cooling rack.  Cool completely.  Cooled cakes can be store, in airtight container, for up to 2 days in refrigerator.  Bring back to room temperature before serving.

7.  To serve, place one cake on each plate.  Dust with confectioners' sugar and drizzle with Rootham Irresistible Chocolate Sauce.  Serve with Rootham Ontario Cherries Splashed with Brandy on the side.