Whispers of the Black Forest Cake Bites

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 cup almond flour 1/2 cup coconut flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/3 cup granulated erythritol 1/2 cup unsweetened cocoa powder 6 large eggs, separated 1/2 cup unsweetened almond milk 1/4 cup cherry preserves, sugar
• free 1 tablespoon dark rum or brandy (optional) 2 cups fresh cherries, pitted and halved 1/3 cup unsweetened chocolate chips 1 teaspoon coconut oil

Instructions

1. Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with silicone baking cups.
2. In a large bowl, whisk together almond flour, coconut flour, salt, baking powder, erythritol, and cocoa powder. Set aside.
3. In another bowl, beat egg yolks until slightly thickened. Add almond milk, cherry preserves, and liquor (if using), stirring well to combine.
4. Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
6. Fill each mini muffin cup three quarters full with batter. Press two cherry halves into the center of each bite, and sprinkle chocolate chips on top.
7. Bake for 18 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Chef’s Insight

For a more intense cherry flavor, consider using cherry extract instead of cherry preserves.

Notes

The use of fresh cherries adds a touch of seasonality to the dessert.