An incredibly decadent chocolate gluten-free dessert filled with our Tart Cherry with Cardamom & Port will stun family and friends!
½ cup + 2 Tbsp King Arthur Gluten-Free Chocolate Cake Mix
½ cup confectioners' sugar
⅛ cup Dutch-process cocoa
¼ tsp espresso powder
3 Tbsp hot water
6 Tbsp unsalted butter, melted
1 large egg
6 bittersweet chocolate disks
Blake Hill’s Tart Cherry with Cardamom & Port
1
Preheat oven to 375°F; lightly grease 3 baking cups and lightly dust each cup with cocoa powder.
2
Whisk the cake mix, confectioner's sugar, cocoa and espresso powder until homogeneous.
3
Stir 1 Tbsp Tart Cherry with Cardamom & Port Jam, melted butter and water into dry mixture, then stir egg until combined.
4
Spoon batter into baking cups, then place 2 chocolate disks into the center of each cup's batter.
5
Bake for 15 minutes until only a quarter-sized circle in center of each cake still appears underdone.
6
Immediately run a small knife around edge of cakes to loosen, then cool for 5 minutes in their cups.
7
Turn cakes into individual plates, top with another spoonful of Tart Cherry with Cardamom & Port Jam ~ and Enjoy!
